Chicken Stew Provencale

Trim the fennel; coarsely chop the bulb and the fronds. Place in a large pot or Dutch oven. Add the onions, tomatoes, garlic, bay leaves, thyme, salt, black pepper, and cayenne. Cover and slowly bring to boil over medium-low heat. Reduce the heat to low and cook, uncovered, for 30 minutes.

Add the stock, chicken, and potatoes to the pot. Cook for 30 minutes or until the chicken and potatoes are tender and easily pierced with a sharp knife. Add the anise extract and mix well. Remove and discard bay leaves.