Skin chicken thighs, season with salt, season with pepper and brown. Remove peel from potatoes and cut into pieces, quarter fennel bulbs. Put the green of the tubers aside and cut into wedges. Divide onions into coarse pieces.
Put everything together in a roasting pan, cover with the vegetable soup and cook with the lid closed at about 200 degrees for about thirty-five minutes.
If you use an open dish, be sure to cover it with aluminum foil.
Open it and let it brown for another fifteen minutes. Serve garnished with the fennel greens.
Tip: Instead of clarified butter you can also use butter in most cases.
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