1 chicken (3 1/2 to 4 pounds)
2 teaspoons chopped fresh rosemary
2 teaspoons fennel seeds, crushed*
Kosher salt and freshly ground black pepper
4 tablespoons olive oil
5 fingerling potatoes, cut in half horizontally
2 large carrot, peeled and cut into 1-inch chunks
1 large shallot, peeled and sliced in half through the root
1 cup dry white wine
1 cup chicken stock
1 tablespoon butter
Chopped fresh parsley, optional
*Crush the fennel seeds under the blade of your knife to open up the flavor.
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