Preheat the oven to 180'C.
Zest the lemon, peel and grate the garlic, rub the two ingredients over the chicken breasts and season with salt and pepper.
Heat a frying pan and add the frying oil.
Sprinkle in the sprigs of thyme, taking care to avoid the spitting oil.
Place the chicken breasts skin side down in the oil and allow to sit until they go a pleasant golden brown colour.
Turn the chicken over, add the butter and allow to melt. Baste the chicken with the butter and then transfer a roasting dish. Place in the oven and cook for 10 to 15 minutes depending on size.
After removing from the oven, squeeze over the lemon juice and allow to rest.
Cut the fennel in half, cut away the tough base and then finely slice.
Add the fennel to the pan used to seal the chicken. Once the fennel begins to soften, add the cream to the pan and reduce until thick.
Transfer to a blender and puree until smooth.
Season to taste.
Pick and roughly chop the parsley leaves and the capers. Peel and finely slice the red onion. Zest and juice the lemon. Mix all of these ingredients together and season to taste.
Place a dollop of the fennel in the middle of the plate. Slice the chicken in half on the angle and place on top. Garnish with the parsley salad.
Spoon over any juices left in the roasting tray.
«This dish works really well with fish instead of chicken. Make sure to cook the fennel in the same pan used to cook the chicken to make the most of the flavours left in the pan.»