5 Stir the cilantro and lime juice into the sauce and season to taste with salt and pepper Serve immediately EASY SKILLETBRAISED CHICKEN WITH WHITE WINE, FENNEL, AND PANCETTA NOTE: You can make this dish entirely on the stovetop by lowering the heat to the lowest setting when you add the chicken in step 4, covering the pan, and cooking until the chicken is tender, about 45 minutes SERVES 4 TO 6 4 to 6 chicken leg quarters Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil 3 ounces pancetta, diced 4 cloves garlic, finely sliced 1 large onion, finely sliced (about 1½ cups) 1 bulb fennel, trimmed and finely sliced (about 1½ cups) 1 large tomato, roughly chopped 1ẵ cups dry white wine ẵ cup Pastis or Ricard 1 cup homemade or low-sodium canned chicken stock 1 bay leaf ẳ cup chopped fresh parsley 2 tablespoons unsalted butter ... NOTE: You can make this dish entirely on the stovetop by lowering the heat to the lowest setting when you add the chicken in step 4, covering the pan, and cooking until the chicken is tender, about 45 minutes... 1 large onion, finely sliced (about 1½ cups) 1 bulb fennel, trimmed and finely sliced (about 1½ cups) 1 large tomato, roughly chopped 1½ cups dry white wine ½ cup Pastis or Ricard 1 cup homemade or low-sodium canned chicken stock