Quick chicken cacciatore

Method

1. Heat the olive oil in a casserole over a medium heat, then brown the chicken legs for 6 minutes on each side until golden. Remove the chicken and set aside. Add the fennel bulb (keep the fronds), to the casserole and fry for 5 minutes until golden, turning halfway.
2. Meanwhile put the baby new potatoes in a pan of cold water. Cover with the lid, bring to the boil and simmer for 3 minutes, then drain.
3. Return the chicken and the potatoes to the casserole with the bay leaves, garlic cloves, anchovy fillets, olives with rosemary and black pepper, roughly chopped, and a little salt and some black pepper. Mix well, then add the chicken stock. Bring to the boil, reduce to a fast simmer for 5 minutes, then cover, reduce the heat and simmer gently for 30 minutes until everything is tender.
4. Stir in the single cream and the reserved fennel fronds for the last 5 minutes of the cooking time, then serve.