Here's how
1 Heat oil in a large frying pan over a medium-high heat. Cut the chicken breasts in half then coat all chicken pieces with flour, shake off excess. Cook chicken, in batches, until well browned, remove from pan, drain and set aside.

2 Remove and discard outer green stalks from fennel. Trim the base of the bulb, cut in half then cut into thin wedges. Add fennel and onion to pan and cook, stirring, for 5 minutes until just softened. Remove from pan and set aside.

3 Return frying pan lo a high heat, add fennel seeds and cook, stirring for 30 seconds. Add juice, stock, vermouth, rind and cinnamon. Bring to the boll, reduce heat and simmer for 20 minutes. Stir to remove any bits from the bottom of the pan.

4 Return chicken, fennel and onion to pan, stir gently and simmer, covered, for 10 minutes. Mix in beans and olives and cook for a further 5 minutes or until chicken is cooked through. Season to taste and serve.

Tip: You can use a mixture of chicken pieces or all the same.

Source:Better Homes and Gardens August 2003