Chicken with Salsiccia & Fennel from Limoncello and Linen Water by Tessa Kiros

Ingredients

• about 500 ml (17 fl oz/2 cups) hot water
• 1 celery stick, chopped
• 1 large garlic clove, chopped
• 3 Italian pork sausages (about 100 g/½ oz each), skinned
• 1 teaspoon fennel seeds, crushed
• 125 ml (4 fl oz/½ cup) white wine
• 1 white onion, chopped
• 2 fennel bulbs (about 200 g/7 oz each)
• 3 tablespoons olive oil
• 1.2 kg (2 lb 10 oz) chicken, skin removed, cut up into 8 pieces