Ingredients
4 bacon strips, chopped1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up, skin removed1/2 teaspoon salt1/2 teaspoon pepper2 fennel bulbs, sliced2 medium onions, chopped6 garlic cloves, minced3/4 cup white wine or reduced-sodium chicken broth1/4 cup lemon juice1 tablespoon grated lemon zest2 bay leaves2 teaspoons dried thymePinch cayenne pepper3 tablespoons capers, drained
Preparation
In a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.
Sprinkle chicken with salt and pepper. Brown chicken on all sides in reserved drippings; remove and keep warm. Add fennel and onions to the pan; cook and stir for 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer.
Stir in the wine, lemon juice and zest, bay leaves, thyme and cayenne. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm.
Cook the fennel mixture, uncovered, until slightly thickened, stirring occasionally, 8-10 minutes. Stir in capers and reserved bacon. Discard bay leaves. Serve with chicken.
