Preheat oven to 350 degrees F (180 degrees C).
Bone-in, Skin-on Chicken Thighs and Drumsticks (8 pieces)
Salt (to taste)
Ground Black Pepper (to taste)
In a large cast iron skillet, heat
Canola Oil (2 Tbsp)
over medium-high heat.
Once hot add chicken pieces and sear on all sides until nicely browned, approximately 12 minutes. Remove chicken and cover with foil. Remove all but 2 tablespoon of oil from skillet.
Fennel Bulbs (1 bulb)
Garlic (2 cloves)
and sauté 2 to 3 minutes over medium heat. Deglaze skillet by adding
White Wine (1/2 cup)
and scraping the bottom of the pan to loosen any browned bits.
Allow to reduce for 2 minutes. Stir in
Dijon Mustard (1 tsp)
Chicken Stock (1 cup)
Heavy Cream (1/2 cup)
and reduce for an additional 2 minutes.
Return chicken to the pan, cover and bake in preheated oven for 1 hour.
Remove chicken from sauce after baking. Over medium-high heat, reduce sauce for about 3 minutes until thickened.
Spoon sauce with the fennel over chicken. Garnish with
Fennel Leaves (to taste)
and serve immediately.