EASY SKILLET-
BRAISED CHICKEN
WITH WHITE WINE, FENNEL,
AND PANCETTA
NOTE: You can make this dish entirely on the stovetop by
lowering the heat to the lowest setting when you add the
chicken in step 4, covering the pan, and cooking until the
chicken is tender, about 45 minutes.
SERVES 4 TO 6
4 to 6 chicken leg quarters
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
3 ounces pancetta, diced
4 cloves garlic, finely sliced
1 large onion, finely sliced (about 1½ cups)
1 bulb fennel, trimmed and finely sliced (about 1½ cups)
1 large tomato, roughly chopped
1½ cups dry white wine
½ cup Pastis or Ricard
1 cup homemade or low-sodium canned chicken stock
1 bay leaf
¼ cup chopped fresh parsley
2 tablespoons unsalted butter