Coat chicken thighs (skin on and bone in) with seasoned flour and brown on all sides in hot oil, then set aside. In the same pan, fry sliced fennel
and leeks cut into 3-4 cm lengths for 4-5 minutes, then return the chicken to the pan together with a cup of chicken stock. Season with freshly-ground
black pepper and bring to a simmer, cover and cook slowly for 25-30 minutes, stirring from time to time, until the chicken is fully cooked and the sauce
has thickened. Stir in the juice of half a lemon and 2 Tbs chopped parsley and serve with new potatoes.