4 chicken thighs, skin on and bone in
⅓ cup extra virgin olive oil
6 cloves garlic
6 cipolline onions, halved
4 new potatoes, halved
1 tsp fennel seeds
2 bay leaves
1 stalk rosemary
1 red chilli, sliced lengthwise
500ml chicken stock
150ml white wine
1 lemon, rind
Pinch salt & pepper
1 bunch parsley, finely chopped
Preheat the oven to 140°C.
Season both sides of chicken with salt and pepper.
Add oil to a pan on medium-high heat. Add chicken skin side down and cook for a few minutes. Flip the chicken, keeping the skin side up.
Add garlic, onions, fennel seeds, rosemary and bay leaves to the pan and cook for a few minutes. Add chicken stock, white wine, lemon rind, salt and pepper. Submerge the potatoes but try to keep the chicken skin above the liquid to keep it crispy.
Place in the oven and bake for 45-60 minutes or until the chicken is tender.
Serve with freshly chopped parsley.