Cut each thigh bone into 4 bite-sized pieces and season with salt and pepper
Squeeze the juice of one lemon in a glass and set aside
Brown the peeled garlic clove in a good stream of olive oil
Remove the garlic and add the chicken, olives and cayenne
Brown the chicken for a couple of minutes over high heat
When it's golden, vanish with the white wine
When the alcohol has evaporated (when it no longer smells of alcohol), add the lemon juice, fennel seeds and broth
Allow the juice to thicken a little, for 8-10 min. Taste and rectify with salt if necessary