A Sardinian dish that is simplicity itself!
Combine chicken thighs, sliced fennel, a couple of crushed cloves of garlic, a handful of green olives, a tsp or two
of crushed fennel seeds, a pinch of dried chilli flakes and a glass of white wine, and let this marinate for at least
two hours in a refrigerator, but no more than 24, turning occasionally. When ready to cook, tip everything into a roasting dish,
season the chicken with salt and freshly ground black pepper and roast in a 200°C oven an hour or so, until the chicken is browned
and cooked, basting occasionally with the cooking juices, and adding a little chicken stock if necessary.