Add the wine to the skillet and scrape any browned bits from the skillet; do not let the wine boil. Add the thyme, onions, carrots, bay leaves, cinnamon sticks, fennel seeds, 1 cup of blackberries, and the chopped fennel, stir to combine. Then add the chicken thighs back to the skillet along with just enough chicken broth to fill the skillet halfway, the chicken should not be submerged. Bring to a boil. Transfer the skillet to the oven and braise for 45 minutes, or until the chicken is tender.