Friday Night Chicken Provencal with Fennel and Garlic

• 1/4 cup olive oil
• 3 large fennel bulbs (about 4 pounds), cut in half, with 2 tablespoons of the chopped fronds
• 1 whole head garlic, peeled and separated
• Coarse salt and freshly ground pepper to taste
• About 3 1/2 pounds chicken thighs and drumsticks
• 1/2 cup white wine
• 1 tablespoon chopped fresh parsley

1. Heat the olive oil in a large skillet.
2. Add the fennel bulbs and the garlic, and saute slowly over medium heat for about 30 minutes, turning occasionally with tongs.
3. Season with salt and pepper, and carefully transfer to a baking pan, shaking the excess oil back into the skillet.
4. Preheat the oven to 375 degrees and season the chicken with salt and pepper.
5. Saute in the oil until browned on all sides.
6. Arrange the chicken on top of the fennel and garlic.
7. Deglaze the skillet with the wine, scraping the sides and bottom with a wooden spoon.
8. Reduce the wine and juices by half, and pour over the chicken.
9. Then cover the chicken with aluminum foil, and bake in the oven for 35 minutes.
10. Remove the foil, and continue cooking for another 5 to 10 minutes, until the chicken is tender and the fennel cooked.
11. Serve sprinkled with the parsley and the chopped fronds.

olive oil, fennel bulbs, head garlic, salt, chicken, white wine, parsley

Taken from www.epicurious.com/recipes/food/views/friday-night-chicken-provencal-with-fennel-and-garlic-373998 (may not work)