pockets of fat behind. Monitor the heat so there’s a steady sizzle,
but not an aggressive one.
Add the butter and, without moving the chicken around, use a
spoon to baste the chicken as it browns. When the skin is a deep
golden brown, 3 to 4 minutes, flip the chicken over. If the skin is
properly cooked, it should detach easily. Brown on the other side,
2 minutes, and then remove the chicken to a plate.
Add the shallots and cook until softened. Then add the cider
vinegar and the bay leaf, raising the heat and reducing the mixture
slightly. The vinegar will get sweeter as it reduces: taste it to see
how much chicken stock you want to add so the liquid doesn’t
lose its edge. Add at least 1 cup of the chicken stock and then
return the chicken to the pan, skin side up. The chicken should be
halfway covered (you may need to add more stock).
Cover the pan and bake for 40 minutes. Add the fennel and the
final tablespoon of butter. Stir, cover, and return to the oven for
another 10 minutes.
When the chicken and fennel are fork-tender, use a slotted
spoon to remove the chicken to a plate.
Place the pan with the liquid and the fennel on a burner and turn
up the heat to high. Reduce the liquid to intensify it and when it’s
flavorful, after 3 to 4 minutes (make sure to taste it for salt),
remove the bay leaf and add the radish. Return the chicken to the
pan, lower the heat, and let everything warm through for another 2
to 3 minutes.
When it’s time to serve, place the chicken on warm plates with