Preheat oven to 400 degrees, and apply medium/high heat to a cast iron pan or an oven-safe pan. Apply generous amounts of salt & pepper to the chicken.

In a separate pot, warm the chicken stock to a boil & then quickly reduce to a low simmer to keep the stock warm.

Add olive oil to pan & coat pan. Add chicken skin down.  Flip & repeat for 5mins on each side. Remove from pan & set aside in another dish.

Lower heat to medium, add more olive oil if needed. Add onion & fennel to the pan, and cook, stirring often, until softened, 5 mins. Add garlic, cherry tomatoes, crushed red pepper, & cook until fragrant, about 60 sec.

Add chicken back to the pan, skin side up, & push down to the bottom of the pan. Add capers evenly, and pour in stock until the chicken is halfway covered. Add bay leaf & bring pan to a simmer. Top with fennel fronds (green leafy part) as a garnish.

Once simmering, place the pan in the oven for 30-45 mins & the meat thermometer reads at least 175 in the thickest part of the thigh without touching the bone.

Remove pan from oven, let the dish sit for 10 mins. Plate with chicken first & then top with vegetables with a slotted spoon.