Chicken Bouillabaisse

In 5-quart Dutch oven, heat olive oil over medium-high heat. Add chicken thighs, half at a time, and cook until browned on both sides, about 12 minutes per batch; transfer to bowl.

In same Dutch oven over medium heat, cook carrots and onion until tender and golden, about 10 minutes, stirring occasionally; transfer to bowl with chicken.

Preheat oven to 350 degrees F. Add fennel and 1/2 cup water to Dutch oven, stirring to loosen brown bits. Cook, stirring occasionally, until fennel is tender and browned, about 7 minutes; add garlic and cook 3 minutes longer.

Return chicken and carrot mixture to Dutch oven; add tomatoes with their juice, chicken broth, white wine, anise liquor, salt, thyme, ground red pepper, bay leaf, and saffron. Over high heat, heat to boiling. Cover and bake 30 minutes or until juices run clear when thickest part of chicken is pierced with a knife. Discard bay leaf before serving. Garnish with thyme sprigs.