Geranium Chicken with Artichokes

1.

Cut the breasts and legs and cut in half. Heat the oil in a pan and fry the chicken until golden. Add the white wine and the geranium. Salt to taste and cook for 15–20 minutes on medium heat. Cover with a lid.

2.

Add artichokes and baby fennel and cook for another 10 minutes.

3.

Prepare the salad. Use a slice mandoline and slice the carrots and parsnip thinly and soak in cold water.

4.

Serve the chicken with the thinly sliced, raw vegetables and garnish with flower cress.