Poached chicken is a great way to cook up a chook. Add these vegetables, and you're in for a warming feast. 

Here's how:

1 Remove outer leaves from fennel, then cut into wedges. Heat oil in a pan over a medium-high heat. Add garlic, fennel and potato, and cook, stirring, for 5 minutes. Add half the stock and vermouth. Cover and cook for 15 minutes or until tender.

2 Put reserved vegetables from poaching stock, remaining stock and vermouth in a processor. Process until mixture is smooth, adding more stock if a thinner sauce is preferred. Put in a pan and stir over a low heat until hot. Season with salt and pepper.

3 Cut poached chicken into serving-size pieces. Top fennel and potato mixture with a piece of chicken. Spoon over vegetable puree.