Braised Chicken Thigh Hash

Prep everything first: chop the aromatics, measure the roasted pepper elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Lower the heat, cover, and braise gently until everything is meltingly tender.

Stir in the sun-dried tomatoes and the rest of the roasted pepper flavours, letting them cook out for a minute until fragrant.

Add the fennel along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.