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1
Preheat the oven to 425.
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2
In a medium saucepan of boiling salted water, cook the fennel quarters over high heat for 5 minutes.
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3
Drain well and pat dry.
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4
In a large skillet, heat the olive oil until shimmering.
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5
Season the chicken drumsticks and thighs with salt and pepper and cook over moderately high heat until browned, about 5 minutes per side.
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6
Transfer the chicken to a large roasting pan, arranging the pieces around the edge.
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7
Add the wine to the skillet and simmer over moderate heat for 2 minutes, scraping up any browned bits.
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8
Add the water to the skillet and simmer for 1 minute, then pour the liquid into the roasting pan.
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9
Arrange the potato slices in the center of the pan in an even layer.
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10
Season with salt and pepper.
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11
Arrange the onion slices on top of the potatoes and season with salt and pepper.
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12
Scatter the garlic, bay leaves, rosemary and mint over all.
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13
Arrange the fennel quarters over the onions.
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14
Cover with foil and bake for about 35 minutes, or until the chicken is cooked and the potatoes and fennel are tender.
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15
Transfer the chicken and vegetables to a platter.
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16
Discard the bay leaves.
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17
Set the roasting pan over high heat and boil until the pan juices are reduced to 2/3 cup, about 3 minutes.
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18
Season the juices with salt and pepper and pour into a warmed gravy boat.
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19
Serve the chicken, passing the juices separately at the table.
