Heritage chicken is widely regarded as the most flavorful, delectable poultry in the world. Unlike the chicken found in run-of-the-mill grocery stores and restaurants, heritage chickens are raised humanely on open pastures. This lifestyle allows them amble time for exercise, making their meat firm and delicious. Heritage chicken typically have larger, meatier legs due to all this running around! For this reason, always remember to cook your Heritage chicken slowly and at lower temperatures than you would for store-bought poultry.
1 Large Fennel Bulb, cored and thinly sliced
1 Medium Onion, thinly sliced
½ Cup Gaeta or Nicoise Olives
1 Orange: 1 tsp of orange zest plus its juice
½ Cup White Wine
1 Cup Chicken Stock
Salt & Pepper to taste
Preheat oven to 295° F.
Cut chicken up into eight to ten pieces. Dredge in flour with salt and pepper and shake off excess flour. Heat a skillet and add enough olive oil to generously coat the pan. Brown the pieces lightly, in batches, over medium heat, adding olive oil as needed. Do not crowd the pan or the chicken will steam.
Put chicken into a crock pot or dutch oven. Add another tablespoon of olive oil to the skillet and saute fennel and onion until just softened. Add orange zest, thyme, bay leaf and white wine. Let the wine bubble for a minute, then add stock and juice. Pour the contents of the skillet over the browned chicken pieces, add the olives, and cover.
Cook for about 3 hours in the oven, or for manufacturers recommended time in your crock pot.
Serve over Israeli couscous, barley, or a grain of your choice.