Cut the chicken into 8 pieces, then rinse very carefully and dry with paper towels. Cut the pancetta into tiny pieces and coarsely chop the onion.

Heat the olive oil in a flameproof casserole, then add the pancetta and onion and sauté over medium heat until golden. Add the chicken pieces and let them sauté until light golden on both sides (about 15 minutes).

While the chicken is sautéing, heat the broth in a saucepan. When the broth is hot, lower the heat and put in the blanched almonds. Let the broth and almonds remain over low heat until needed.

When the chicken pieces are ready, sprinkle them with the flour. Wait a few seconds, then pour in the hot broth and almonds. Taste for salt and pepper, then add the fennel seeds and let everything simmer together for 25 to 30 minutes, until completely cooked, stirring every few minutes.

Remove the casserole from the heat, transfer the chicken and sauce to a serving dish, and serve hot. This dish is even better the next day, reheated, or served cold for a family dinner.