2 to 3 bulbs fennel, cut into wedges

6 shallots, peeled and halved

6 chicken legs, bone in

1 to 2 tablespoons kosher salt

freshly ground black pepper

1 to 2 tablespoons garlic powder

1 to 2 tablespoons sweet paprika

6 sprigs fresh thyme

handful of roughly torn parsley leaves

2 tablespoons Tuscanini Olive Oil

1 bag Tuscanini Roasted Chestnuts

1/2 cup chicken stock

1/2 cup Baron Herzog Sauvignon Blanc or other white wine