Braised Mediterranean Chicken with Meyer Lemon, Fennel, and Olives

• 6 lbs. of chicken legs and thighs
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons flour
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, sliced
• 2 teaspoons chopped fresh rosemary
• 1 cup dry white wine
• 2 bulbs fennel, cut into wedges, reserve a handful of fronds and coarsely chop
• 3 Meyer lemons, each cut into 6 pieces, seeds removed
• 1 1/4 cup green olives (Cerignola olives are the best)
• 1/2 - 1 cup chicken stock
• 1/4 cup chopped fresh parsley
• 1 tablespoon Meyer lemon zest

Prep oven per Mugnaini Roasting Oven Protocol.

Rinse and pat chicken dry. Place in bowl. Sprinkle with salt, pepper, and flour; toss to coat.

Pour olive oil into a roasting pan and heat in wood-fired oven. Add chicken and brown on both sides, about 10-15 minutes. Add garlic and rosemary and cook for 5 minutes. Add wine and cook for 5 minutes. Add fennel bulb wedges, lemons, olives, and stock.

Cover completely with foil and cook for 45 minutes to 1 hour, adding more stock as needed, until chicken is cooked through. Remove and stir in chopped parsley, reserved fennel fronds, and lemon zest.

Serve over polenta, mashed or roasted potatoes or with crusty bread to sop up the pan juices.