This succulent main course is equally delicious when rabbit is substituted for the chicken. Serve with roasted potatoes or crusty bread to mop up the delicious cooking juices.
8 chicken legs, halved and skinned
2 fennel bulbs with fronds, coarsely chopped
6 garlic cloves, halved
1/2 cup black olives
2 teaspoons fennel seeds, lightly crushed
1/4 to 1/2 teaspoon chili flakes
1 teaspoon freshly ground black pepper
1 cup dry white wine
1 tablespoon extra-virgin olive oil
1 teaspoon salt
Combine the chicken pieces, fennel wedges and fronds, garlic, olives, fennel seeds, chili, pepper, wine, and olive oil in a 10- x 14-inch roasting pan. Refrigerate for 2 to 48 hours, tossing once in a while. Preheat the oven to 450°F. Season the chicken and fennel evenly with the salt. Roast in the preheated oven for 1 hour and 15 minutes, or until the chicken is browned and cooked all the way through and the fennel is tender, basting every 15 minutes with the cooking juices. Serve hot. Serves 4