Warm 1 tbsp olive oil in a large pan on a high heat. Season the chicken breast fillets with a pinch of salt and pepper. When the pan is hot, add the chicken and fry for 2-3 mins on each side, till browned, then lift out onto a plate and set aside.

While the chicken is cooking, trim the base and tops off the fennel bulb and thinly slice it. Peel and finely slice the garlic. Fill and boil the kettle.

Pop the empty chicken pan back on a mediumhigh heat and add another 1 tbsp olive oil. Add the fennel and fry for 6-8 mins, stirring now and then, till softened and golden at the edges. Stir in the garlic and cook for another 2 mins.

Peel and dice the potato into 1cm pieces. Drain and rinse the cannellini beans. Add the potato and beans to the fennel. Pour in 500ml boiling water and crumble in the stock cube. Add the chicken back to the pan. Bring to the boil, cover the pan with a lid and simmer for 20 mins, till the chicken and potatoes are cooked.

Lift the chicken out of the pan. Stir in 1 tbsp capers, the oregano leaves and half the pea shoots. Squeeze in the lemon juice and cook till the leaves are wilted. Divide the braise between a couple of shallow bowls and top with the chicken. Garnish with the remaining pea shoots to serve.