Baked chicken with leek and fennel

Slice your leeks
Slice your fennel
put the veg in a casserole dish.
add a bay leaf and some thyme
put chicken pieces, on the bone, on top, and add ground black pepper.
drizzle over some olive oil
add a chicken stock cube (frozen fresh stock if possible)
add a little water

bake in a hot, hot oven for about 20 minutes, then turn over the
crisped up chicken pieces and add a large, chopped tomato. turn the
oven down a bit, and cook for a further 20 minutes.