| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Stews, Chicken | 4 | Servings | |
INGREDIENTS
| 4 | Tomatoes; peeled, cored, seeded and chopped | |
| 2 | lg | Onions; quartered |
| 4 | Garlic cloves; crushed | |
| 4 | lg | Fennel bulbs with feathery leaves attached coarsely chopped |
| 3 | tb | Olive oil |
| 1/3 | c | Ricard;o.Pernod o.licorice- flavored aperitif |
| 2 | pn | Saffron |
| 1/3 | c | Fresh thyme |
| 4 | Bay leaves | |
| Salt | ||
| Pepper; black | ||
| 4 | Chicken legs with thighs attached, skin removed | |
| 1 | lb | Boiling potatoes; peeled and quartered |
| 2 | c | Chicken stock |
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
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