Easy Skillet-Braised Chicken with White Wine, Fennel and Pancetta

washingtonpost.com

Jess

measuring cup Servings: 4 to 6

4 to 6 skin-on, bone-in chicken leg quarters (about 14 ounces each)

Kosher salt

Freshly ground black pepper

1 tablespoon vegetable oil

3 ounces pancetta, diced

4 cloves garlic, thinly sliced

1 large onion, thinly sliced (about 1 ½ cups)

1 bulb fennel, cored, trimmed and thinly sliced (about 1 ½ cups)

1 large tomato, coarsely chopped

1 ½ cups dry white wine

½ cup pastis (anise-flavored liquor), such as Ricard brand

1 cup homemade or no-salt-added chicken broth

1 bay leaf

¼ cup chopped fresh parsley

2 tablespoons unsalted butter

1 tablespoon fresh lemon juice

Directions at washingtonpost.com

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