 | | Directions |
- Soak fruit in wine. Preheat oven to350° F.
- Mix salt, pepper and flour in a plastic or paper bag. Add chicken pieces, 2 or 3 at a time and shake to coat lightly.
- Heat oil in an oven-proof heavy skillet or pot, with a cover, and brown the chicken. Add onions and fennel, stirring for a minute or two to toast the seeds. Add fruit and wine plus 1/2 cup water. Stir to loosen browned bits from the pan.
- Cover and bake about 45 minutes, or until chicken is tender. Good served with rice, polenta, noodles, or mashed potatoes.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 4
|  | | Ingredients | | - | | 1 cup coarsely chopped dried fruit: a mixture of figs, apricots, prunes, raisins, etc |
| - | | 1 cup wine |
| - | | 1/4 cup flour, more if needed |
| - | | 1 teaspoon salt, plus ground black pepper to taste |
| - | | 8 pieces chicken legs, thighs, or a combination |
| - | | 2 tablespoons olive or canola oil |
| - | | 1 onion, chopped |
| - | | 2 teaspoons fennel seeds, crushed or coarsely ground |
| - | | 1/2 cup water |
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