Chicken One-Pot with Lemon and Rosemary

Heat a large, deep skillet or shallow Dutch oven over medium-high to high heat. Add 2 turns of the pan of oil and brown the chicken in batches to avoid overcrowding the pan. Let the skin get good color and crisp up. Remove chicken and add the onion, garlic, fennel, chili pepper, salt and pepper; reduce heat, cover and cook 10 minutes, stirring occasionally, to soften; being careful not to burn or brown the onions.

Uncover the pan and add the wine. Bring to a bubble and add the rosemary; settle the chicken back into pan. Simmer at a low bubble for 30 minutes to cook through.