Instructions: Cook butter and bacon in bottom of large, heavy casserole over medium heat until bacon crisps, about 10 minutes. Cut up each chicken into 10 serving pieces (2 wings, 2 drumsticks, 2 thighs and each breast half cut in half). Combine flour and 2 teaspoons salt in large mixing bowl. Toss each chicken piece in seasoned flour, knock against side of bowl to get rid of excess flour and set aside on plate.

When bacon is crisp, remove with slotted spoon and reserve, leaving fat in bottom of pan. Begin frying chicken, using only enough pieces to fill bottom of pan without crowding. Cook chicken until lightly browned on both sides (about 10 minutes per side). Remove chicken to cooling rack over baking sheet. Repeat until all chicken is browned.

When all chicken is browned, drain all but 1 tablespoon fat. Add onions and cook, stirring and scraping bottom of pan to release brown sticky residue. Cut fennel in quarters, remove cores, then cut into 2-inch sections. Add to onions and cook until fennel begins to soften, about 5 minutes.

Add chicken, putting legs and thighs on bottom, then wings and finally breast pieces. Add wine. Put lid on pot slightly askew and cook over medium-low heat, stirring occasionally, 30 minutes. If chicken begins to stick, reduce heat to medium-low.

While chicken is cooking, cook potatoes in large pan of boiling, lightly salted water until tender, about 15 minutes. When chicken is tender enough to pierce easily with a knife, add reserved bacon squares, green olives and mushrooms to chicken and cook 10 minutes more. Add potatoes and heat through, about 5 minutes. Before serving, garnish with fennel fronds and stir well.

This recipe yields 8 to 10 servings.

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