Pollo Porchetta (aka Chicken in a Pot)

I saw a reference to an interesting version of Chicken Cacciatore in our Italian Food Encyclopedia but it just gave a general idea of the dish rather that the actual recipe.  So I just winged as I often do.  The good news is, it was great the first time with no need for adjustments.  The bad news is , I made it months ago and I never wrote down what I did (also often the case).

So I'll put down what I think I did, and I'll try to use this instruction next time and see if it works!

Feel free to try it yourself.  I think it will work out reasonably well.  (my biggest worry is how much salt) (Jan 13, 2013...  I did some edits today)

Ingredients...

-One small chicken (needs to fit in your Dutch oven with some room to spare).  A selection of wings, thighs, legs can work as well.

-Two large bulbs of finocchi (sorry... at the moment I can't remember the English name!)
Post script...  Finocchi is Fennel 

- Fennel leaves (the part that looks like fern.  I don't use the stem.  Not sure why)
-Provence herb mix

-White wine ( Marsala can be used in place of white wine but dilute by half.  Marsala is convenient for cooking because it keeps.)

-Sea salt or other course salt

-One medium onion

-Two large cloves of garlic

-Two sprigs of rosemary

- Olive oil

Step 1: After cleaning the chicken.  Place the chicken in a Ziplok bag with about a half cup of white wine, Provence herbs and sea salt.  Let sit in the fridge for several hours.  I suggest about a tablespoon of salt (just guessing on this point)

Step 2: Cut up the finocchi and onion into 1 to 2 inch chunks.  Dice the garlic.

Step 3: Heat 2 tablespoons oil in the dutch oven.  When hot, add chicken and allow to brown, turning periodically.   Don't be afraid to add more oil if needed.  This is supposed to be Italian...

Step 4:  Add garlic and allow it to begin to turn color.  Add the finnocchi pieces, and onion.  Let some of those pieces begin to turn color as well.

Step 5: Add about one cup of white wine and cover the Dutch oven.  Put some of the finocchi leaves in the bird and the remainder in the pot along with the other vegetibales.  Add the sprigs of Rosemary.  Simmer on medium low for about 2 hours.  If the liquid begins to dry out, add more wine and a little oil as needed.  About a half inch of liquid should remain at the end of cooking.

Serve with mashed potatoes using the liquid as gravy.

Version 2: Per Ape Regina

Same as above except: rather than simmering on the stove top, place the pot (covered) in the oven at 325F for about 3 1/2 hours.