Put the rice to boil.

Season the chicken pieces well with salt and pepper and then brown them in the butter on a pan or in a deep pot. Remove the chicken pieces from the pan.

Chop the onions and slice the mushrooms.

Remove the top and bottom from the fennel and cut it into smaller pieces.

Add the onions, mushrooms, and fennel to the pan and sauté until the onions become soft and the mushrooms get some color.

Put the chicken pieces back in the pan and add the white wine, sage, and bay leaves. Let it simmer for 3-4 minutes until the white wine is almost cooked away.

Add water and the bouillon cube and let it all simmer for about 15 minutes under a lid.

Add the cream and kale, stir gently while it simmers for a few minutes, and season with salt, pepper, and lemon juice.

Serve with rice and optionally a sprinkle of fresh herbs on top.