Dice a carrot, ½ fennel, a leek, a celery, 2 shallots and 1 clove of garlic. Chop the parsley. Brown 4-6 chicken legs in olive oil or butter. Season with salt and pepper and set aside. Brown the shallots and the garlic in a frying pan. Add the diced vegetables, a bay leaf, the parsley and ½ lemon. Add salt and pepper. Leave to cook for a few minutes and then moisten with 200 ml wine.. Bring briefly to a boil. Add the chicken legs and let simmer for ½ hour in a roasting dish (or tajine) on low heat. You can also place the mixture in the preheated oven.
Strain the sauce through a sieve and serve the chicken with polenta and fennel. Do not forget the glass of Riesling.