Here's an amazingly simple recipe with a rustic, bistro-like flare and presentation. I've used fennel for pork, but never chicken. I was wildly surprised at the flavor. I used three very small chicken leg quarters I had on hand even though the recipe from Epicurious called for one whole chicken. Cornish Hens cut in half would be wonderful, though.It also called for Herbs de Provence which…See More
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