Baked Chicken With Potatoes, Fennel And Mint

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2 medium fennel bulbs, quartered and cored

2 tablespoons extra-virgin olive oil

4 whole chicken legs (3/4 pound each)—skin discarded, trimmed of all fat and separated into drumsticks and thighs

Salt and freshly ground pepper

3/4 cup dry white wine

1 cup water

2 large Yukon Gold potatoes (1/2 pound each), peeled and sliced 1/4 inch thick

1 large onion, thinly sliced

4 garlic cloves, unpeeled

3 bay leaves

1 tablespoon chopped rosemary

1 tablespoon chopped mint

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