Pollo con Finocchio, Olive e Vino Bianco

By LeeBoruchow

Roasted chicken with fennel and wine.

Ingredients

• 8 chicken legs, halved
• 2 fennel bulbs with fronds, coarsely chopped
• 6 garlic cloves, halved
• 1/2 cup black olives
• 2 teaspoons fennel seeds, lightly crushed
• 1/4 to 1/2 teaspoon chili flakes
• 1 teaspoon freshly ground black pepper
• 1 cup dry white wine
• 1 tablespoon extra-virgin olive oil
• salt, to taste

Preparation

Step 1

Combine the chicken pieces, fennel wedges and fronds, garlic, olives, fennel seeds, chili, pepper, wine, and olive oil in a 10- x 14-inch roasting pan. Refrigerate for 2 to 48 hours, tossing once in a while.

Preheat the oven to 450°F.

Season the chicken and fennel evenly with the salt. Roast in the preheated oven for 1 hour and 15 minutes, or until the chicken is browned and cooked all the way through and the fennel is tender, basting every 15 minutes with the cooking juices.