Divide the farmer’s gable into 8 pieces. Lightly roast the spices in a frying pan without oil, cool and grind in a mortar.
Rub the chicken pieces with the spices and fry them in a frying pan in olive oil until golden brown on all sides. Place the fried pieces on a baking sheet and season with fleur de sel (fine sea salt) with salt.
Rinse the fennel and slice lengthwise. Remove and keep the fennel greens. Heat a roasting pan, pour in the good olive oil and sauté the fennel with the remaining spices. Add salt and extinguish with the white wine, Pernod and Noilly Prat.
Boil everything by half, add the poultry stock and let it bubble repeatedly. Add the tomato quarters. Place the poultry pieces on the fennel and cook in a heated oven at 200 °C for about 30-40 minutes.
If the poultry pieces are not yet crispy, turn on the broiler for a short time.
Remove the roaster from the heat, add the parsley and finely chopped fennel greens and season repeatedly with salt.
It goes wonderfully with French ciabatta or country bread.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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