1 tablespoon lemon juice (from 1 lemon) Adjust an oven rack to the lower-middle position and preheat the oven to 350°F Lightly season the chicken legs with salt and pepper Heat the oil in a 12-inch ovenproof skillet or sauté pan over high heat until lightly smoking Using tongs, carefully add the chicken pieces skin side down Cover with a splatter screen or partially cover with a lid to prevent splattering and cook, without moving it, until the chicken is deep golden brown and the skin is crisp, about minutes Flip the chicken pieces and cook until the second side is golden brown, about minutes longer Transfer the chicken to a large plate and set aside Add the pancetta to the skillet and cook, stirring frequently, until lightly browned, about minutes Add the garlic and cook, stirring, until lightly browned, about minute Add the onions and fennel and cook, using a wooden spoon to scrape up the browned bits from the bottom of the skillet and then stirring frequently, until completely softened and just starting to brown, about minutes Add the tomato, white wine, and Pastis, and scrape up the browned bits off from the bottom of the skillet Add the chicken stock and bay leaf and bring to a boil Nestle the chicken pieces into the stock and vegetables so that only the skin is showing Cover the pan and transfer to the oven Cook for 20 minutes, then remove the lid and continue to cook until the chicken is falling-off-the-bone tender and the sauce is rich, about 20 minutes longer Transfer the chicken to a serving platter Stir the parsley, butter, and lemon juice into the sauce and season to taste with salt and pepper Pour the sauce around the chicken and serve immediately ...Transfer the chicken to a serving platter Stir the parsley, butter, and lemon juice into the sauce and season to taste with salt and pepper Pour the sauce around the chicken and serve immediately