Italian Chicken Stew

Blanch the tomatoes for a few seconds in boiling water. When the skin begins to come away, drain the tomatoes and refresh them. Peel the tomatoes and roughly crush them.

Immerse the celery and fennel for 2 minutes in boiling water and then drain.

Heat the oil in a large casserole dish. Place the chicken pieces in the pan, with seasoning, and brown them for 5 minutes.

Take the meat out of the dish and add the garlic and onions in its place. Fry them for 2 minutes and then add half of the citrus juice. Leave to boil for 1 minute, scraping the bottom of the pan to release the vegetable juices.

Return the meat to the pan and pour on the rest of the citrus juice. Add the bouquet garni, fennel, celery, crushed tomatoes, citrus zest, and chicken stock. Bring to a simmer, and then season with salt and pepper.

Cover and cook for 45 minutes over a low heat, stirring from time to time. Adjust the seasoning to taste.