This is a great, make-ahead dinner that is perfect for stress-free entertaining.  The fennel adds a fresh, zingy, unexpected flavor that will make your guests sit up and say “Yummy!”

Black Pepper Ground 28 Mesh, Fennel Seeds, Thyme Leaves

7 - 8 bone-in, skin-on chicken thighs, trimmed of fat
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 pound button mushrooms, sliced
1 small head fennel, chopped  
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, thinly sliced
1 Spanish onion, chopped
1 teaspoon dried thyme leaves
1 teaspoon dried fennel seeds
2 cups dry white wine
2 cups chicken stock
1/4 cup chopped fresh Italian flat leaf parsley leaves

Sprinkle the chicken with the salt and pepper.  Place a large skillet over medium high heat and when it is hot, add the thighs, skin side down and cook until well browned, about 4 minutes per side.  Using tongs, remove the chicken and set aside on a plate.

Pour off all but 1 tablespoon of the fat.  Lower the heat to low, add the mushrooms, fresh fennel, carrots, celery, garlic, onion, thyme and dried fennel and cook until the vegetable are soft and golden, 10 - 15 minutes.  Add the wine and chicken stock; return the chicken to the skillet and bring to a low boil.  Cook, turning the chicken halfway, until the meat falls away from the bone, about one hour.

Cool, cover and refrigerate overnight. The fat will rise to the top - skim off and discard.  Reheat by placing over medium heat and cooking until warmed throughout, about 10 minutes.  Serve garnished with the parsley.

Yield: Serves 4
Level of Difficulty: 3
Time: 1 3/4 hours plus overnight refrigeration