- 1 bone in, skin on chicken, quartered (2 pieces of breast and wing, 2 thighs attached to drummer)
- Salt and pepper
- 2 teaspoons dried Herbes de Provence
- 3 tablespoons olive oil
- 1 small bulb fennel, chopped
- 1 onion, chopped
- 1 rib of celery, chopped
- 2 to 3 large cloves garlic, chopped
- 1 large fresh bay leaf
- 2 tablespoons thyme, chopped
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- A pinch saffron threads, optional but recommended
- 1 14-ounce can diced tomatoes or 2 large tomatoes, peeled and chopped
- Baguette or other crusty bread
Season the chicken with salt, pepper and Herbes de Provence.
Heat oil, 1 turn of the pan, in a deep skillet with a tight-fitting lid. Brown chicken on both sides and remove to a plate. Add more olive oil, 2 turns of the pan, then add fennel, onion, celery, garlic, bay and thyme, and cook to soften 7-8 minutes. Add wine and reduce by half; add stock, saffron (if using) and tomatoes. Stir, set chicken back into pan and bring to boil; reduce heat to medium and cover pan. Cook chicken 15-20 minutes until juices run clear.
Serve chicken from the pan with torn-up crusty bread for mopping up the delicious vegetables in sauce.