Chicken Stew With Fennel And Saffron Recipe

Step 1

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.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

Taste for seasoning and serve in warmed shallow soup bowls.

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

Things You'll Need

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

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