Cut chicken thighs into bite-sized pieces, lightly dust in seasoned flour and fry until browned in hot olive oil. Drain and set aside.
Add thinly sliced fennel to the pan together with some chopped shallots and fry these for 5 minutes or so, until starting to soften.
Return the chicken to the pan, together with a small glass of white wine, a Tbs of chopped fresh tarragon, 2-3 Tbs crème fraîche
and 2-3 Tbs freshly grated parmesan. Simmer gently for a few minutes until the cheese melts into the sauce. Meanwhile, put fettucine
on to boil in salted water, and when cooked, drain (saving some of the cooking water) and add to the chicken and fennel. Mix well,
adding some of the cooking water if needed to coat everything with the sauce, then serve garnished with chopped tarragon and parsley.