Chicken Stew with Fennel and Saffron
57
57
Ingredients
| 4 | each |
tomatoes
cored, seeded and chopped |
|
| 2 | each |
onions
large, quartered |
|
| 4 | cloves |
garlic
crushed |
|
| 4 | each |
fennel bulb
large, with feathery leaves attached, coarsely chopped |
* |
| 3 | tablespoons |
olive oil
|
|
| ⅓ | cup |
liqueur
licorice flavor |
* |
| 2 | pinch |
saffron threads
|
* |
| ⅓ | 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
|
Directions
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.
Nutrition Facts
Serving Size 430g (15.2 oz)Amount per Serving
Calories 28337% of calories from fat
% Daily Value *
Total Fat 12g
18%
Saturated Fat 2g
9%
Trans Fat
0g
Cholesterol 4mg
1%
Sodium 187mg
8%
Total Carbohydrate
13g
13%
Dietary Fiber 5g
19%
Sugars g
Protein
14g
Vitamin A 21%
•
Vitamin C 52%
Calcium 5%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
