I guess I’d call it Fennel Chicken.
Brown a couple pounds of chicken, that you’ve salted, peppered and dusted with about 2 TB of flour, in some olive oil in a heavy pot or dutch oven. Once it’s good and brown, remove it and saute a couple cloves of minced garlic. Add a sliced red onion, a medium sized fennel bulb sliced real thin and a bay leaf to the pot. Pour in a cup of chicken broth, the original recipe calls for white wine of some sort, but I use chicken broth. Return the chicken to the pot and partially cover it with a lid and braise over low heat for about 20 min, and then check on it. If there’s still quite a bit of liquid, let it go another 10-15 minutes, until the liquid has turned into a sauce. In a bowl, mix 2 TB of creme fraiche and a little of the braising liquid to temper the creme fraiche, the stir it into what you’ve got going in the pot. Serve it up with a little chopped fennel leaf.

To make creme fraiche, combine a cup of whipping cream and 2 TB of buttermilk in a glass container and leave it to set at room temperature for 8-24 hours, or until it’s very thick. Stir it real good before you put a lid on it. Keep it in the fridge for a week or so.