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  • Chicken Stew With Fennel And Saffron

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    Chicken Stew With Fennel And Saffron
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x Tomatoes, peeled, cored, seeded and minced
    • 2 lrg Onions, quartered
    • 4 x Garlic cloves, crushed
    • 4 lrg Fennel bulbs with feathery leaves attached coarsely minced
    • 3 Tbsp. Extra virgin olive oil
    • 1/3 c. Ricard,o.Pernod o.licorice- flavored aperitif
    • 2 pch Saffron
    • 1/3 c. Fresh thyme
    • 4 x Bay leaves Salt Pepper, black
    • 4 x Chicken legs with thighs attached, skin removed
    • 1 lb Boiling potatoes, peeled and quartered
    • 2 c. Chicken stock

    Directions

    1. The day before: combine the tomatoes, onions, garlic, fennel, extra virgin olive oil, Ricard, saffron, herbs and seasonings in a large covered casserole. Stir to blend and add in the chicken, stir to coat the chicken.
    2. Cover and chill for at least 8 hrs to blend the seasonings.
    3. At least 1 hour before you begin to prepare the dish, remove the chicken from the refrigerator.
    4. Stew the chicken in its marinade, covered, over medium heat, stirring from time to time, for about 30 min.
    5. Add in the potatoes and chicken stock, simmer till the potatoes are cooked
    6. (30 to 45 min).
    7. Taste for seasoning and serve in warmed shallow soup bowls.

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