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| Home -> [Chicken, Entrees, Herbs & Spices, Poultry, Stews] -> [Chicken stew with fennel and saffron Recipe] |
Chicken stew with fennel and saffron
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, Entrees, Herbs & Spices, Poultry, Stews |
Rating: |
0 |
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Ingredients:
| 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 | Ricard, o.Pernod o.licorice- | | | - flavored aperitif | | 2
| pinch | Saffron | | 1/3
| cup | Fresh thyme | | 4
| | Bay leaves | | | Salt | | | Pepper, black | | 4
| | Chicken legs with thighs | | | - attached, skin removed | | 1
| lbs | Boiling potatoes, peeled | | | - and quartered | | 2
| cup | Chicken stock |
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Procedures:
| 1 | The day before: combine the tomatoes, onions, garlic, fennel, olive oil, ricard, saffron, herbs and seasonings in a large covered casserole. | | 2 | Stir to blend and add the chicken, stir to coat the chicken. | | 3 | Cover and refrigerate for at least 8 hours to blend the seasonings. | | 4 | At least 1 hour before you begin to prepare the dish, remove the chicken from the refrigerator. | | 5 | Stew the chicken in its marinade, covered, over medium heat, stirring from time to time, for about 30 minutes. | | 6 | Add the potatoes and chicken stock, simmer until the potatoes are cooked (30 to 45 minutes). | | 7 | Taste for seasoning and serve in warmed shallow soup bowls. | | 8 | Patricia wells, bistro cooking, arrow, 1989, isbn 0-09-992340-8 |
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