Garlic Chicken with fresh Fennel and Basil Tomato dressing

Hit the chicken together with chopped garlic in a frying pan with a good heat in good olive oil and fry for just a couple of moments.

When the skin is light golden, get them out of the pan and put the whole lot into a nice oven form into a preheated oven at about 230C.

Reduce the heat in the oven to 180C after 10-15min.

Pour red wine over the chicken now and then to keep it moist and create the crust, while continually reducing the heat about every 10min, until you reach about 140C. Done.

Chop fennel in quarters after taking the greens off (tip: use them for a nice side salad and garnishing) on the tops, and fry in a pan with olive oil, salt and pepper.

Check their hearts with the tip of the knife to see when they're done (they'll be nice and soft without falling apart).

Take out, and drizzle with fresh lemon juice (half to whole lemon depending how much fennel you have). Salt if needed. Done.

Chopped tomatoes, mix with salt, pepper, olive oil, balsamico vinegar and fresh basil until balanced. Rest in the fridge for a while. Done.

Serve with fresh bread.