Season the chicken with salt and pepper. Heat the bacon drippings
in a saute pan and, working in batches, brown the chicken pieces on all sides. Remove. Drain
off all but a tablespoon of the fat from the pan.
Lower the heat and add the julienned pepper, onion
, fennel, if using, and paprika. Cook until soft, but not colored, about 12 minutes, adding the garlic for the final minute. Deglaze
the pan with the wine. Add the tomatoes
and bay leaf
. Season with salt and pepper. Put the chicken back in. Cover the pan, and cook, turning the chicken occasionally, until tender, about 30 minutes.
Remove the chicken to a serving platter and cover with foil to keep warm. Turn up the heat under the sauce
and boil down to sauce consistency. Turn off the heat, stir through the cream, check the seasonings (including the paprika, adding more if you like), then pour over the chicken, and serve.