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Chicken Stew with Fennel & Saffron Recipe


4 tomatoes, peeled, cored, seeded and chopped
2 large onions, quartered
4 garlic cloves, crushed
4 large fennel bulbs with feathery leaves attached, coarsely chopped
3 Tbsp olive oil 1/3 cup Pernod licorice- flavored aperitif 2 pinches saffron 1/3 cup fresh thyme 4 bay leaves Salt Black pepper 4 chicken legs with thighs attached, skin removed 1 pound boiling potatoes, peeled and quartered 2 cups chicken stock


The day before: combine the tomatoes, onions, garlic, fennel, olive oil, Pernod, 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.

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