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1
Preheat the oven to 350F.
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2
Remove the papery outer skin from the garlic heads and separate the cloves.
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3
Peel the cloves but leave them whole (about 20 cloves).
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4
Chop enough feathery fronds from the fennel to measure 1 tablespoon and reserve for garnish.
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5
Trim the fennel stalks (fronds) flush with the bulbs and discard the stalks.
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6
Halve the bulbs and remove the cores.
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7
Cut the fennel into 1/2-inch-thick slices.
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8
Skin the chicken or leave the skin on, depending on your preference.
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9
Dust the chicken lightly with flour and season lightly with salt and pepper.
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10
In a large Dutch oven, heat 2 tablespoons of oil.
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11
Working in batches, brown the chicken, cooking on each side for 1 1/2 to 2 minutes, or until lightly browned.
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12
As they brown, lift the chicken parts from the pan with tongs and set aside.
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13
Add oil as needed.
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14
You will use about 6 tablespoons of oil to brown all the chicken.
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15
Discard the oil.
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16
Return the pan to the heat and add the remaining 2 tablespoons of oil.
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17
Add the carrots, orange zest, fennel seeds, peeled garlic cloves, and fennel.
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18
Season to taste with salt and pepper.
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19
Cook over medium heat, stirring gently, for about 5 minutes, or until the carrots begin to soften.
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20
Add the potatoes and wine, raise the heat slightly, and cook, stirring gently and scraping up any browned bits on the bottom of the pan.
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21
Add about 2 teaspoons of salt and 1 teaspoon of pepper.
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22
Add the chicken and stock, cover tightly, and bake for about 1 hour and 15 minutes, or until the chicken is cooked through and the vegetables are tender.
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23
Stir in the reserved fennel fronds and serve immediately.
