Preheat oven to 180°C

In a heavy based saucepan combine chicken stock, lemon zest and fennel seeds and bring to a boil. Reduce temperature, add chicken and poach gently for 5 minutes. Allow to rest in liquid to finish cooking. Remove from stock and chill. Slice before serving

Roast tomatoes core side down for 25 minutes. Remove from oven, cool and remove skins. Cut into quarters and squeeze seeds out

Heat olive oil and saute shallots until coloured. Add brown sugar, heat until caramelised then deglaze with vinegar. Add tomato paste and roasted tomatoes, reduce heat and simmer for 60 minutes, stirring frequently. Season to taste

Fry bacon until crisp, drain on paper towel. Toast bread on heated griddle pan until charred

To assemble, spread aioli and chutney on bread. Top with rocket, tomato, sliced chicken and bacon. Serve with fries