6 pounds chicken legs and thighs
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose four
3 tablespoons extra virgin olive oil
3 cloves garlic, sliced
2 teaspoons chopped rosemary
2 cups dry white wine
2 bulbs fennel, cut into wedges and fronds reserved
3 Meyer lemons, sliced into rounds and seeds removed
1 1/4 cups large whole green olives (Cerignola)
1/2 cup flat-leaf parsley, chopped
1 Meyer lemon, zested (about 1 tablespoon)
1/4 cup chopped fennel fronds (from reserve above)
1/2 cup chicken stock + more if needed
A Mugnaini class favorite! This braised chicken starts by getting browned with a large flame for extra flavor and finishes in a stock of aromatic vegetables and sweet Meyer lemon—superb for entertaining.
Rinse and pat the chicken dry. Place in a bowl and sprinkle with salt, pepper, and flour; toss to coat.
Place in pan large enough to hold the chicken in a single layer in the oven (a large paella pan works well) and heat for 5 minutes. Add the oil and then heat for 30 seconds more.
Add the chicken to the pan skin side down and cook until the bottom has browned, about 10-15 minutes. Turn the chicken and then add the garlic, rosemary, and wine and cook to reduce the wine by half, about 15-20 minutes. Add the fennel, lemon slices, olives, and stock and tightly cover. Cook for 45-60 minutes, checking occasionally to make sure there is enough liquid. Add more chicken stock if necessary. Chicken should be fork tender. Remove from the oven and add the parsley, zest, and fennel fronds.