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Serves 6



Cut the fennel in half lengthwise and core; cut lengthwise into 1/4-inch thick slices. Chop fennel fronds. Set aside.

In shallow dish, combine the flour, salt and pepper; dredge chicken in mixture to coat all over. Reserve remaining flour mixture.
In a large shallow Dutch oven, heat oil over medium-high heat; brown chicken in batches. Transfer to a plate. Drain off the fat in pan. Add garlic; cook over medium heat, stirring, until golden, about 1 minute.
Add the chicken stock and wine; bring to a boil, stirring and scraping up brown bits. Add the lemon and fennel; return the chicken and any accumulated juices to the pan. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 30 minutes. Transfer the chicken, lemon and fennel to platter; cover and keep warm.
In a bowl, whisk reserved flour mixture with 1/4 cup of cold water; whisk into pan and boil over medium-high heat, whisking, until thickened, about 5 minutes. Stir in chopped fennel fronds and dill; pour over chicken.