Chicken stew with fennel and saffron

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Tomatoes; peeled, cored, 2 pn Saffron
- seeded and chopped 1/3 c Fresh thyme
2 lg Onions; quartered 4 Bay leaves
4 Garlic cloves; crushed Salt
4 lg Fennel bulbs with feathery Pepper; black
- leaves attached 4 Chicken legs with thighs
- coarsely chopped - attached, skin removed
3 tb Olive oil 1 lb Boiling potatoes; peeled
1/3 c Ricard;o.Pernod o.licorice- - and quartered
- flavored aperitif 2 c Chicken stock

The day before: combine the tomatoes, onions, garlic, fennel, olive
oil, Ricard, saffron, herbs and seasonings in a large covered
casserole. Stir to blend and add the chicken, stir to coat the
chicken.

Cover and refrigerate for at least 8 hours to blend the seasonings.

At least 1 hour before you begin to prepare the dish, remove the
chicken from the refrigerator.

Stew the chicken in its marinade, covered, over medium heat, stirring
from time to time, for about 30 minutes.

Add the potatoes and chicken stock, simmer until the potatoes are
cooked (30 to 45 minutes).

Taste for seasoning and serve in warmed shallow soup bowls.

Patricia Wells, Bistro Cooking, Arrow, 1989, ISBN 0-09-992340-8