Created by ImPat on July 24, 2019
Step 1: Heat the oil in a flameproof casserole dish over medium heat and add the onion, garlic, olives and fennel seeds and cook stirring for 3 to 4 minutes or until aromatic and then add the wine, passata and stock and bring to the boil.
Step 2: Add chicken and cover and simmer, stirring occasionally for 15 minutes and then add the beans and half the basil and simmer uncovered for 10 minutes.
Step 3: Stir in juice and half the rind and simmer for 5 minutes or until the chicken is tender.
Step 4: Season with pepper and top with remaining shredded basil and extra basil leaves and remaining rind.
Step 5: TIP - transfer to an airtight container and freeze for up to 3 months.