To serve 6.
It was just a matter of time before someone had the good idea to use the flavors of all the ingredients in a bouillabaisse and replace the fish with chicken. So here goes the mixture of onions, garlic, tomatoes, fennel and saffron. To make it into a real casserole, the vegetable of choice here is the fennel bulbs.
4 large tomatoes, peeled, cored, seeded and chopped
2 large onions, sliced
4 garlic cloves, chopped
4 large fennel bulbs with feathery leaves attached, chopped
3 Tbsp of olive oil
1/3 cup of licorice-flavored aperitif such as Ricard or Pernod
1 generous pinch of saffron
2 sprigs of fresh thyme or 2 tsp of dry thyme
4 imported bay leaves
salt and pepper
6 chicken legs with the skin removed
1 lb of boiling potatoes peeled and quartered
2 cups of chicken broth (preferably homemade)
- The day before you plan to serve the dish, combine the tomatoes, onions, garlic, fennel, olive oil, aperitif, saffron, herbs and seasonings in a large covered casserole.
- Stir to blend.
- Add the chicken legs and stir to coat the chicken.
- Cover and refrigerate for at least 8 hours.
- At least 1 hour before cooking the casserole, remove it from the refrigerator.
- Stew the chicken in its marinade, partially covered to avoid boiling over medium heat for about half an hour.
- Add the potatoes and chicken stock and simmer for an additional 45 minutes or until the potatoes are tender.
- Taste for seasoning.
- Serve in warm shallow soup bowls.