- 2 tablespoons olive oil
- 8 pieces bone-in, skin-on chicken
- Salt and pepper
- 1 large onion, chopped
- 6 cloves garlic, sliced
- 1 bulb fennel, chopped
- 1 small fresh or dried red chili, finely chopped
- 2 cups white wine
- 1/4 cup chopped fresh rosemary – lots!
- 1 cup chicken stock
- Zest and juice of 1 large lemon
- Warm crusty bread, to pass at table
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Heat a large, deep skillet or shallow Dutch oven over medium-high to high heat. Add 2 turns of the pan of oil and brown the chicken in batches to avoid overcrowding the pan. Let the skin get good color and crisp up. Remove chicken and add the onion, garlic, fennel, chili pepper, salt and pepper; reduce heat, cover and cook 10 minutes, stirring occasionally, to soften; being careful not to burn or brown the onions.
Uncover the pan and add the wine. Bring to a bubble and add the rosemary; settle the chicken back into pan. Simmer at a low bubble for 30 minutes to cook through.
To make more sauce, add stock and lemon zest to the pot, cover the pan and cook 10 minutes. Uncover and stir in lemon juice. Let stand 10 minutes then serve with bread for mopping.
“N’Cip N’Ciap” (pronounced “chip-chop”) is the Italian name for this one-pot meal. It’s fun to say, super tasty and so easy!