1.Heat oil and butter in large deep saucepan; cook chicken, in batches, until well browned. Discard all but 1 tablespoon of the pan drippings. Reheat dripping in same pan; cook fennel, in batches, until browned and caramelised.
2.Cook onion and garlic in same pan, stirring, until onion softens. Return chicken and fennel to pan with rind, juice, wine, stock and thyme; bring to the boil. Reduce heat; simmer, covered, about 30 minutes or until chicken is cooked.
3.Add kumara; simmer, uncovered, about 20 minutes or until kumara is tender. Discard thyme before serving. Serve with pasta such as tagliatelle or fettuccine.
Recipe is not suitable to freeze. Food referred to as “à la bourguignon” is food cooked in the style of the famous French wine region of Burgundy, and is instantly recognisable by its red wine sauce containing mushrooms, bacon and onions. While most of us are familiar with the classic boeuf (beef ) bourguignon, lamb shanks given a similar culinary treatment are deserving of the same praise.