Cook parboiled fennel halves and garlic cloves, salted, in preheated olive oil (large plat à sauter or skillet) over medium heat for about ½ hour, turning the contents carefully from time to time, until lightly colored. Transfer, neatly arranged, to a large gratin dish, draining the cooking oil back into the pan, grind pepper over the fennel, and keep hot in the oven while sautéing the chicken.
Sauté the chicken, first seasoned, in the same oil until nicely colored on all sides, arrange the pieces on the bed of fennel and garlic, deglaze the skillet with the white wine, scraping sides and bottom with a wooden spoon and reducing by about half, dribble over surface of the chicken, press a sheet of aluminum foil over the surface (which prevents drying out from direct contact with heat while permitting the braising juices to evaporate and reduce). Count 35 to 40 minutes in a medium (375°) oven. Remove the aluminum foil, scatter over the freshly tossed giblets and the chopped herbs, and serve.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.