This delicious recipe will serve 8.
2 Chickens, cut into serving pieces
Salt and Freshly Ground Black Pepper, to taste
1/4 C onions, sliced
1 1/2 C Fennel, Fresh trimmed, cut in thick slices, plus some feathery leaves
2/3 C Dry White Wine of Choice
Wash and dry the chicken pieces.
Season the Chicken with salt and pepper, then dredge it in the flour.
Place the olive oil in a large skillet over moderate heat; when it is sizzling, brown the chicken pieces, turning them often. Remove them from the skillet.
Add the garlic and onion, and cook until tender. Stir in the fennel slices and cook 1 to 2 minutes. Return the chicken to the skillet, season with salt and pepper to taste, and pour in the wine.
Serve Garnished with Fennel feathery leaves sprinkled over the chicken