🫙 From the Spice Rack
Chicken Stew with Fennel and Saffron
4 Tomatoes; peeled, cored, - seeded and chopped 2 lg Onions; quartered 4 Garlic cloves; crushed 4 lg Fennel bulbs with feathery - leaves attached - coarsely chopped 3 tb Olive oil
maineasy
Ingredients6 items
Ingredients
- 4tomatoes; peeled, cored,
- 4garlic cloves; crushed
- 4large fennel bulbs with feathery
- 1/3cup ricard;o.pernod o.licorice-
- 1/3cup fresh thyme
- 4bay leaves
Directions
- 1
4 Tomatoes
- 2
peeled, cored, - seeded and chopped 2 lg Onions
- 3
quartered 4 Garlic cloves
- 4
crushed 4 lg Fennel bulbs with feathery - leaves attached - coarsely chopped 3 tb Olive oil 1/3 c Ricard;o.Pernod o.licorice- - flavored ape
- 5
black 4 Chicken legs with thighs - attached, skin removed 1 lb Boiling potatoes
- 6
peeled - and quartered 2 c Chicken stock The day before: combine the tomatoes, onions, garlic, fennel, olive oil, Ricard, saffron, herbs and
- 7
Stir to blend and add the chicken, stir to coat the chicken
- 8
Cover and refrigerate for at least 8 hours to blend the seasonings