Cooking with a little wine – in this case the famous dessert wine from Sicily – gives great depth to a sauce: nearly all the alcohol and calories burn away, leaving behind only flavour. This sauce is thickened with a mixture of egg and lemon juice, which is typically Mediterranean and less rich than beurre manié or cream.
For chicken with asparagus and fennel seeds, omit the peas and bulb fennel. Cut 1 bunch of asparagus (about 225 g/8 oz) into bite-sized pieces and add to the simmering chicken at the end of step 3. Thicken with the egg and lemon mixture, as above.
Bulb fennel contains more phytoestrogen than most vegetables. This plant hormone encourages the body to excrete excess oestrogen (a high level of oestrogen is linked with greater risk of breast cancer). * Peas provide good amounts of the B vitamins B1, B6 and niacin. They also offer dietary fibre, particularly the soluble variety, plus some folate and vitamin C. * The dark meat of chicken contains twice as much iron and zinc as the light meat. It is, however, higher in fat.
Excellent source of niacin, vitamin B6. Good source of folate, iron, potassium, selenium, vitamin B1, vitamin B2, vitamin C, zinc. Useful source of calcium, copper, vitamin A, vitamin B12, vitamin E.