Braised Chicken with Fennel and White Wine (Pollo in Umido al Finocchio)
A cozy, traditional Italian braise of golden chicken simmered with sweet fennel, garlic, and a splash of dry white wine until the pan sauce turns silky and fragrant. Serve it with pasta, crusty bread, or creamy polenta to catch every last spoonful.
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When I was a girl, the smell of fennel and wine meant Sunday was unfolding the way it should—slowly, with chatter in the kitchen and a pot quietly doing its work. My mother would tuck the chicken into the pan, then let the sauce reduce while we set the table and stole little tastes of the fennel. This is the kind of dish that makes everyone wander back for “just a bit more,” because it tastes like home.
Total Time
1 hr 10 min
Prep Time
15 min
Cook Time
55 min
Servings
4
Ingredients
Chicken & Flour
- •2 1/2 to 3 lb bone-in, skin-on chicken pieces (thighs and drumsticks are best), patted dry
- •1 tsp kosher salt, plus more to taste
- •1/2 tsp freshly ground black pepper
- •2 tbsp all-purpose flour (optional, for light dredging)
Aromatics & Vegetables
- •2 large fennel bulbs, trimmed, fronds reserved, sliced into 1/2-inch wedges (about 6–7 cups)
- •1 medium yellow onion, thinly sliced
- •4 garlic cloves, lightly crushed and peeled
Braising Liquid & Seasoning
- •3 tbsp extra-virgin olive oil
- •1/2 cup dry white wine (Pinot Grigio or Verdicchio)
- •1 cup chicken stock, preferably low-sodium
- •1 tbsp tomato paste
- •1 bay leaf
- •1/2 tsp fennel seeds, lightly crushed (optional but lovely)
- •1 strip lemon zest (about 2 inches), removed with a peeler (optional)
To Finish & Serve
- •1 tbsp unsalted butter (optional, to soften the sauce)
- •1–2 tbsp chopped fennel fronds or flat-leaf parsley
- •Cooked pasta (tagliatelle, rigatoni, or orecchiette), crusty bread, or polenta, for serving
Instructions
- 1
Season the chicken all over with salt and pepper. If using flour, dust the chicken lightly and tap off the excess.
- 2
In a wide, heavy pot or deep skillet with a lid, warm the olive oil over medium-high heat. Brown the chicken skin-side down until deeply golden, 6–8 minutes, then turn and brown the second side for 3–4 minutes. Transfer chicken to a plate.
- 3
Pour off excess fat if needed, leaving about 2 tablespoons in the pot. Add fennel and onion with a pinch of salt and cook, stirring and scraping up the browned bits, until the vegetables begin to soften and take on color, about 8–10 minutes. Add the garlic and fennel seeds (if using) and cook 1 minute more.
- 4
Stir in the tomato paste and cook for 1 minute to toast it lightly. Pour in the white wine and simmer, scraping the bottom, until reduced by about half, 3–5 minutes.
- 5
Add the stock, bay leaf, and lemon zest (if using). Nestle the chicken back into the pot, skin-side up, along with any juices from the plate.
- 6
Bring to a gentle simmer, then cover and reduce heat to low. Braise until the chicken is very tender and cooked through (165°F in the thickest part), about 30–35 minutes, turning the fennel once or twice if it’s peeking above the liquid.
- 7
Uncover and simmer 5–10 minutes to thicken the sauce to a glossy consistency. Remove bay leaf and lemon zest. If using butter, swirl it in off the heat to round out the sauce. Taste and adjust salt and pepper.
- 8
Finish with chopped fennel fronds or parsley. Serve the chicken and fennel with plenty of sauce over pasta, or alongside bread or polenta to catch every drop.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.