Set aside some fennel pieces.

Heat three tablespoons oil in a large frying pan. Add the rest of the fennel slices, shallots, and salt to the pan. Sauté over medium heat for 25 minutes, stirring often, until fennel is caramelizing and turning light brown. Turn up the heat for the last two minutes.

Halfway through the sautéing time, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9 x 13-inch (23 x 33-centimeter) Pyrex pan with Gefen Parchment Paper.

Pour the mixture into the prepared pan, spreading it out

evenly.

In the same pan, heat one and a half tablespoons oil. Season pargiyot lightly with salt and pepper and add to the pan, a few at a time. Sauté for about three minutes on each side. Remove and place on top of fennel mixture in the Pyrex pan.

Pour the orange juice over the top, cover, and bake for 30

minutes. Remove from oven.

Raise oven temperature to 400 degrees Fahrenheit (200 degrees Celsius).

To prepare the fennel chutney, place the reserved fennel

pieces, garlic, oil, and salt in the bowl of a food processor

fitted with the S-blade. Process until combined, scraping down

the sides.

Place some chutney on top of each piece of chicken, smearing

evenly. Top each piece of chicken with half an orange slice.

Gently pour a little white wine over each piece. Return to

oven and bake, uncovered, for another 15 minutes.

Set oven to broil and roast for two minutes, until the edges of

the oranges turn brown.