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1
Cut the fennel bulb in half lengthwise and core; cut lengthwise into 1/4-inch thick slices.
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2
Chop up the fennel fronds and set aside separately.
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3
In a shallow dish, combine flour, salt and pepper; dredge the chicken in just enough flour mixture to coat it all over.Reserve the remaining flour mixture for the sauce.
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4
In a large shallow Dutch oven, heat the oil over medium-high heat and brown the chicken.
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5
Transfer the chicken to a plate.
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6
Add the garlic to the pan and cook over medium heat, stirring, until golden, about 1 minute.
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7
Add the chicken stock and wine; bring to boil, stirring and scraping up brown bits.
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8
Add the lemon juice and chopped fennel bulb; return the chicken and any accumulated juices to the pan.
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9
Reduce heat, cover and simmer until the chicken is cooked through, about 20 minutes.
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10
Remove the chicken to a serving platter and cover with foil to keep warm.
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11
Whisk the reserved flour mixture with 1/4 cup of cold water.
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12
Add into the pan, bring to a boil, reduce to medium-high heat and cook, whisking, until the sauce is thickened, about 5 minutes.
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13
Stir in the chopped fennel fronds and dill; pour over the chicken, and serve.
