In a large skillet over medium-high heat, heat 2 tablespoons EVOO, 2 turns of the pan. Season chicken with salt, pepper, poultry seasoning and fennel seeds. Coat chicken lightly with flour. Add chicken to the pan and cook, turning once, until golden, 8 minutes. Transfer to a plate and reserve.
Add remaining 2 tablespoons EVOO, fennel, fennel fronds, onion and garlic to the pan. Season with salt and pepper, and cook 10 minutes. Add the wine, scraping the bottom of the pan. Add reserved chicken back to the pan and cook through, about 5 minutes.