1 tablespoon lemon juice (from 1 lemon)
Adjust an oven rack to the lower-middle position and
preheat the oven to 350°F. Lightly season the chicken
legs with salt and pepper.
- Heat the oil in a 12-inch ovenproof skillet or sauté pan
over high heat until lightly smoking. Using tongs,
carefully add the chicken pieces skin side down. Cover
with a splatter screen or partially cover with a lid to
prevent splattering and cook, without moving it, until the
chicken is deep golden brown and the skin is crisp, about
4 minutes. Flip the chicken pieces and cook until the
second side is golden brown, about 3 minutes longer.
Transfer the chicken to a large plate and set aside. - Add the pancetta to the skillet and cook, stirring
frequently, until lightly browned, about 3 minutes. Add
the garlic and cook, stirring, until lightly browned, about
1 minute. Add the onions and fennel and cook, using a
wooden spoon to scrape up the browned bits from the
bottom of the skillet and then stirring frequently, until
completely softened and just starting to brown, about 5
minutes. - Add the tomato, white wine, and Pastis, and scrape up
the browned bits off from the bottom of the skillet. Add
the chicken stock and bay leaf and bring to a boil. Nestle
the chicken pieces into the stock and vegetables so that
only the skin is showing. Cover the pan and transfer to
the oven. Cook for 20 minutes, then remove the lid and
continue to cook until the chicken is falling-off-the-bone
tender and the sauce is rich, about 20 minutes longer.