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Chicken Stew with Fennel & Saffron Recipe

User Rating 5 Star Rating (1 Review)

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Fennel, saffron, and licorice Pernod liqueur flavor this hearty chicken stew. Plan ahead to marinate the chicken overnight. The marinade is used in the stew, so do not toss it.

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

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 Tablespoons 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

Preparation:

The day before: combine the tomatoes, onions, garlic, fennel, olive oil, Pernod, saffron, thyme, bay leaves, salt, and pepper 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 stew in warmed shallow soup bowls.

Yield: 4 servings

Recipe Source: Bistro Cooking by Patricia Wells (Workman Pub)
Reprinted with permission.

User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member maureenmaxwell

I decided to try something different using saffron, and didn't regret it one bit. I recommend this to anyone who might be using saffron for the first time. The key to the explosion of flavour from this saffron stew, is getting all the ingredients mentioned, and using them as directed, the pre-seasoning is extremely important. We had this exotic dish, with raisin-almond rice, and stuffed herbed dumplings. Fantastic,Ms.Trowbridge-Filipone. Maureen.

3 out of 4 people found this helpful.

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