Bone-in chicken on a bed of fennel, onions and wine, with roasted garlic gravy poured on top. Ready in 30 minutes.
1/4 cup extra-virgin olive oil (EVOO)
2 pieces skinless, boneless chicken breasts, halved
4 pieces skinless, boneless chicken thighs
Salt and pepper
1 teaspoon poultry seasoning
1 teaspoon fennel seeds
2 tablespoons flour, plus more for coating
1 large bulb fennel, thinly sliced, plus a small handful of
fennel fronds, chopped
1 large onion, thinly sliced
2 garlic cloves, crushed
3/4 to 1 cup dry white wine (eyeball it)
3 tablespoons butter
3 tablespoons pine nuts, finely chopped
1 1/2 cups chicken stock
1 tablespoon Worcestershire sauce
A handful of flat-leaf parsley, chopped
Ina large skillet, heat 2 tablespoons EVOO, 2 turns of the pan, overmedium-high heat. Season the chicken with salt, pepper, the poultryseasoning and fennel seeds. Coat the chicken lightly with flour. Addthe chicken to the pan and cook, turning once, until golden, 8 minutes;transfer to a plate.
Add the remaining 2 tablespoons EVOO, thefennel, fennel fronds, onion and garlic to the pan; season with saltand pepper and cook for 10 minutes. Add the wine, scraping the bottomof the pan. Add the chicken on top, cover and cook through for about 5minutes.
Heat a saucepan over medium heat. Add the butter tomelt, then add the pine nuts and cook for 1 minute. Stir in the 2tablespoons flour for 1 minute. Whisk in the chicken stock andWorcestershire sauce and cook until thickened, 2 to 3 minutes. Pour thesauce over the chicken. Top with the parsley.