Preheat oven to 180˚C. Heat a drizzle of olive oil in a large ovenproof sauté pan or buffet casserole. Season the chicken thighs with salt. Sear them skin-side down, until the skin is golden brown. Flip and cook until lightly browned on the underside. Set chicken pieces aside on a tray. Add the sliced fennel, onion and thyme sprigs. Season. Cook until the veg softens.Add the mushrooms and garlic and cook until fragrant.Pour in the dry white wine and chicken stock. Bring to a simmer. Reduce slightly. Add the chicken back into the pan and nestle it in the sauce. Leave the skin uncovered to remain crisp. Transfer to the oven and bake for 20-25minutes until the chicken thighs are cooked through. Transfer the chicken pieces to a clean plate or baking tray and keep warm in the oven. Bring the braise to a gentle simmer on the stove top. Add the kale and cream. Stir until the kale is wilted and the sauce has reduced slightly. Taste for seasoning. Return the chicken to the pan for serving. Scatter with fresh dill and serve.