Sauté the Chicken: In an oven-safe pot, add a little olive oil and sauté the chicken thighs until they start to brown.

Add Flavor and Wine: Sprinkle in some seasoning and pour in the white wine. Once the chicken has some color, transfer it to a bowl along with the broth.

Sauté the Onions: Finely chop the onions and sauté them over low heat in the same pot.

Add Vegetables: Cut the fennel and carrots into bite-sized pieces and add them to the pot with the onions.

Prepare the Garlic: Mince the garlic, add a bit of salt, and mash it with a knife until it forms a paste. Add this paste to the pot.

Cook the Rice: Pour in water and bring it to a boil, then add the rice.

Combine Ingredients: Add the chicken broth, lemon slices, and chopped parsley. Allow the mixture to come to a boil.

Arrange the Chicken: Place the chicken thighs on top of the rice mixture without pressing down, so they don’t sink.

Bake in the Oven: Transfer the pot to a preheated oven at 200ºC (392ºF) and bake for 35-40 minutes with the top heat and fan setting.

Serve: Once ready, serve the dish warm.