Bouillabaisse of chicken

This is based loosely on Patricia Wells' wonderful chicken bouillabaisse recipe from her book, Bistro Cooking.

I love the one-dish-wonder aspect of this kind of cooking, and also that I can walk away and leave it for three hours.

The smaller one chops everything, the nicer the result, especially for mopping up with good bread.

For Four:

8 chicken pieces
1 onion, chopped
1 medium onion, chopped
2 heads of fennel, chopped
1 head of garlic, cloves separated and most of the papery sheath removed
2 cups of cherry tomatoes, or regular tomatoes cut up
A handful of herbs - thyme and parsley, or tarragon
1 cup white wine, or dry vermouth
Water
Salt and pepper

Combine everything in a pot with a lid. Add water to just cover the top of the vegetables and chicken. Cover. Cook in a medium oven (350'F) for three hours.

Taste the juices and adjust the seasoning if necessary. Remove the lid for the last three quarters of an hour for some nice browning to happen.

Serve with bread to mop up the creamy sauce.