Preheat
the oven to 190C/gas 5. Heat the olive
oil in large ovenproof casserole over
the stove. Season the chicken with
salt and pepper and fry until golden
on all sides.
Transfer the chicken
to a plate and add the shallots to
the casserole. Fry for 2 minutes,
until softened. Stir in the fennel,
potatoes, carrots, bay leaf, thyme
and tomato puree.
Season the mixture with
salt and freshly ground black pepper
and return the chicken to the casserole.
Pour in the ale or larger, cover and
transfer to the oven. Cook for 45
minutes.
When the casserole
is cooked, divide the spinach between
4 warmed bowls. Top each with a few
ladles of the casserole (the heat
will instantly wilt the spinach) and
serve straight away.
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