Chicken Stew with Fennel and Saffron
| Yield: | 4 Servings |
| Categories: | Stews, Chicken |
| 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 |
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