In fry pan on medium high heat, add Oil, allow to get hot. Add Chicken, skin side down, lightly season with Salt, Pepper, and Garlic Plus. Saute for 5 minutes, (until browned). Flip Chicken, lightly season with Salt, Pepper, Garlic Plus. Saute for 5 more minutes. Remove Chicken from the pan and set it aside.
Add in Onions, lightly season with Salt, Pepper, Garlic Plus. Saute for 5 minutes. Deglaze pan with 1/2 the Wine, allow Wine to reduce. Add in Fennel, saute for 5 minutes. Add in Carrots, lightly season with Salt, Pepper, Garlic Plus. Saute for 5 minutes.
Add in Tomato Paste, saute for 2 minutes. Add in Garlic, sate for 30 seconds. Deglaze pan with rest of the Wine, allow Wine to reduce.
Transfer Vegetables to a Dutch Oven. Add in Chicken Stock, Salt, Pepper, Chili, and Thyme, mix well. Add in Potatoes, bring to a boil, simmer for 30 minutes.
Nestle the Chicken on top, cover, and move to the oven.
Bake for 60 minutes, until Chicken is cooked through.
Remove from oven, add in Peas and Corn. Mix well.
Roux:
- In a skillet on medium heat, add Butter, saute for 2 minutes, (until frothing stops). Add in Flour, stir constantly for 3 minutes.
Add Roux to Chicken, mix well.
Serve.