Preheat oven to 190C.  Heat olive oil in a large heavy based casserole over medium heat and sear chicken until golden brown. Season with salt and pepper. Remove cooked chicken and set aside.

Add onion to the casserole and cook in the rendered chicken fat until brown, stirring, about 4 minutes. Pour in wine and simmer to reduce, scraping the bottom of the pan.

Add garlic, fennel, rosemary, salami, olives, chilli and oregano. Add tomato paste and cook for 5 minutes. Add flour and cook, stirring to incorporate, for another 2 minutes.

Gradually add chicken stock and stir to incorporate. Bring to a simmer over medium heat and cook until slightly thickened for 2 - 3 minutes. Place the chicken back in the casserole. Add bay leaves and lemon juice.

Roast the casserole in the oven for 1 ½ hours, basting every 30 minutes, until chicken is very tender. Discard bay leaves. Serve chicken warm, with plenty of sauce.