Chicken Stew With Fennel And Saffron

Recipe Ingredients

4		Tomatoes; peeled - cored, seeded and chopped
2		Onions - quartered (large)
4		Garlic cloves - crushed
4		Fennel bulbs with feathery - leaves attached (large)
		Coarsely chopped
3 tablespoons	45ml	Olive oil
1/3 cup	78ml	Ricard pernod
		Flavored aperitif
2		Saffron
1/3 cup	78ml	Fresh thyme
4		Bay leaves
		Salt
		Pepper - black
4		Chicken legs with thighs - attached, skin removed
1 lb	454g / 16oz	Boiling potatoes - peeled
		And quartered
2 cups	474ml	Chicken stock

Recipe Instructions

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

Source:
Jody Adams - chef at Michaela's, Cambridge; Parade Magazine

Rating

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4.5 (2 votes)

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