Combine mayonnaise, red wine, salt, black pepper, garlic, Italian herbs and mango chipotle sauce in a bowl and mix well.
Place chicken into a large saucepan. Cover the chicken inside and outside with mixture that we created.
You can slightly separate the chicken skin and apply mixture under the skin as well.
Stuff chicken with fennel and prunes. Cover the saucepan with a lid on and transport the saucepan into the oven. Bake for 40 min at 400 F.
Combine potatoes, olive oil, glazed balsamic, salt and Italian herbs in a bowl and mix well.
Remove the saucepan from the oven, turn chicken to the other side and add potatoes to the saucepan.
Cover and continue to bake for 30 more min. Remove the lid in 30 min and continue to cook until potatoes and chicken have a nice brown color.
Mix the chicken stuffing (fennel stalks and prunes) with potatoes when it is ready to serve .