Chicken Stew with Fennel and Saffron

1 hours Prep: 20 minutes Cook: 1 hours

283 calories per serving view nutrition facts

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4	each	tomatoes	cored, seeded and chopped
2	each	onion	large, quartered
4	cloves	garlic	crushed
4	each	fennel bulbs	large, with feathery leaves attached, coarsely chopped
3	tablespoons	olive oil
1/3	cup	liqueur	licorice flavor
2	pinch	saffron
1/3	cup	thyme	fresh
4	each	bay leaves
1	x	salt
1	x	black pepper
4	each	chicken legs	with thighs attached, skin removed
1	pound	potatoes	peeled, quartered
2	cups	chicken broth

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.

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Serving Size 430g

Amount per Serving

Calories 283 37% of calories from fat