Chicken with Fennel & Apricots

Serves: 4

Preparation time: Less than 30 mins

Cooking time: 1 hour 30 mins


  • 550g Diced chicken breast
  • 1 small onion – diced
  • 240g Mixed sliced peppers
  • 40g Fresh ginger
  • ½ teaspoon of Vegetable oil
  • 40g Cornflour
  • 400ml Osius Chicken Bone Broth
  • ½ teaspoon of Salt
  • 20g Pepper
  • 160ml Orange juice
  • 1 Bay leaf
  • 100ml White wine
  • 800g Fresh fennel
  • 40g Dried apricots


Preheat oven to 175˚C.

Heat the oil in a large frying pan and fry chicken breast until just golden on all sides. Remove from the pan and set aside.

Reduce the heat to medium and fry the onion, peppers, ginger and fennel for five minutes, or until softened.

Return the chicken to the pan with the apricots and bay leaf, then pour over the bone broth, add the white wine and orange juice.  Mix the corn flour into a paste with a little water and stir into the mixture.  Season with the salt and pepper.

Transfer to an oven proof dish, cover and cook at 175˚C for 1 hour or until the chicken is very tender.