Chicken Stew With Fennel And Saffron Recipe - Cooking Index

Ingredients

• 4 Tomatoes; peeled, cored, seeded and chopped
• 2 Onions - quartered (large)
• 4 Garlic cloves - crushed
• 4 Fennel bulbs with feathery leaves attached (large) - coarsely chopped
• 3 tablespoons 45ml Olive oil
• 1/3 cup 78ml Ricard pernod, flavored aperitif
• 2 Saffron
• 1/3 cup 78ml Fresh thyme
• 4 Bay leaves
• Salt
• Pepper - black
• 4 Chicken legs with thighs attached, skin removed
• 1 lb 454g / 16oz Boiling potatoes - peeled and quartered
• 2 cups 474ml Chicken stock