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Chicken Stew With Fennel And Saffron

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 Tomatoes; peeled - cored, seeded and chopped

  2. 2 Onions - quartered (large)

  3. 4 Garlic cloves - crushed

  4. 4 Fennel bulbs with feathery - leaves attached (large)

  5. 3 tablespoons 45ml Olive oil

  6. 1/3 cup 78ml Ricard pernod

  7. Flavored aperitif

  8. 2 Saffron

  9. 1/3 cup 78ml Fresh thyme

  10. 4 Bay leaves

  11. Salt

  12. Pepper - black

  13. 4 Chicken legs with thighs - attached, skin removed

  14. 1 lb 454g / 16oz Boiling potatoes - peeled

  15. 2 cups 474ml Chicken stock

Instructions Jump to Ingredients ↑

  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.

  2. Cover and refrigerate for at least 8 hours 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 minutes.

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

  6. Taste for seasoning and serve in warmed shallow soup bowls.

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

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