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Ingredients

1. 2 medium fennel bulbs, quartered and cored
2. 2 tablespoons extra-virgin olive oil
3. 4 whole chicken legs (3/4 pound each)—skin discarded, trimmed of all fat and separated into drumsticks and thighs
4. Salt and freshly ground pepper
5. 3/4 cup dry white wine
6. 1 cup water
7. 2 large Yukon Gold potatoes (1/2 pound each), peeled and sliced 1/4 inch thick
8. 1 large onion, thinly sliced
9. 4 garlic cloves, unpeeled
10. 3 bay leaves
11. 1 tablespoon chopped rosemary
12. 1 tablespoon chopped mint

Description

Food & Wine