Chicken Stew with Fennel & Saffron
Submitted by appoloosa_colt
Provençal chicken stew marinated overnight with fennel, saffron, tomatoes, and anise liqueur. Simmered with potatoes until fork-tender and served in warm bowls for a rustic French supper.
YIELD
4 servingsPREP
20 minCOOK
1 hrsREADY
Close your eyes and you’re somewhere on the coast of Provence. This stew smells like it.
Chicken legs marinate overnight in a fragrant bath of chopped fennel, saffron threads, fresh thyme, and a splash of anise liqueur that deepens every layer of flavor.
The next day, everything stews together gently on the stovetop, the tomatoes breaking down into a golden, saffron-stained broth while potatoes soak up all that goodness.
Serve it in warmed shallow bowls with crusty bread for sopping up every last drop.
Kitchen Tips
- The overnight marinade is not optional; it’s what transforms this from a simple stew into something extraordinary
- Bring the chicken to room temperature for a full hour before cooking so it heats evenly
- Pernod or Pastis work well as the anise liqueur; use dry white wine if you prefer less licorice flavor
- Save the feathery fennel fronds to scatter over the finished bowls for color and a fresh anise bite
Ingredients
Directions
The day before: combine the tomatoes, onions, garlic, fennel, olive oil, Ricard, saffron, herbs and seasonings 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 in warmed shallow soup bowls.
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