← All recipes

Chicken Stew With Fennel And Saffron

Chicken Stew With Fennel And Saffron is built on Olive Oil, Ricard O Pernod O Licorice, and Chicken Stock. Scale it up or down for the number of people at the table.

Ingredients

• 3 tbsp
• 1/3 cup
• 2 cup

Method (preview)

1. 1

   The day before: combine the tomatoes, onions, garlic, fennel, olive oil,

2. 2

   Ricard, saffron, herbs and seasonings in a large covered casserole. Stir to blend and add the chicken, stir to coat the chicken.

3. 3

   Cover and refrigerate for at least 8 hours to blend the seasonings.

4. 4

   At least 1 hour before you begin to prepare the dish, remove the chicken from the refrigerator.

5. 5

   Stew the chicken in its marinade, covered, over medium heat, stirring from time to time, for about 30 minutes.

6. 6

   Add the potatoes and chicken stock, simmer until the potatoes are cooked (30 to 45 minutes).