INGREDIENTS
1
Chicken (3 1/2 to 4 pounds)
2
Carrot, large
5
Fingerling potatoes
1
Parsley, fresh
2 tsp
Rosemary, fresh
1
Shallot, large
1 cup
Chicken stock
2 tsp
Fennel seeds
1
Kosher salt and freshly ground black pepper
4 tbsp
Olive oil
1 tbsp
Butter
1 cup
White wine, dry