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Tante Paulette’s Chicken Stew w/Fennel and Saffron December 2, 2011

Posted by iftheshoesfit in Uncategorized.

Bouillabaisse De Poulet Chez Tante Paulette

(Tante Paulette’s Chicken Stew with Fennel and Saffron)


4 tomatoes, peeled, cored, seeded, and chopped

2 Large Onions, Quartered

4 garlic cloves, crushed

4 large fennel bulbs with feathery leaves attached, coarsely chopped

3 tablespoons extra-virgin olive oil

1/3 cup licorice-flavored aperitif, such as Ricard or Pernod (I used Pernod)

Generous pinch of saffron

Small handful of fresh thyme, or several teaspoons dried thyme

4 imported bay leaves

Salt and freshly ground black pepper

4 chicken legs with thighs attached, skin removed

1 pound boiling potatoes, peeled and quartered

2 cups chicken stock, preferably home-made


1,  The day before you plan to serve the dish, combine the tomatoes, onions, garlic, fennel, olive oil, licorice-flavored aperitif, saffron, herbs, and seasonings in a nonreactive large covered casserole or Dutch oven.  Stir to blend.  Add the chicken legs and thighs, and stir to coat the chicken.  Cover and refrigerate for at least 8 hours to blend the seasonings.

2.  At least 1 hour before you begin to prepare the dish, remove the chicken from the refrigerator.  Stew the chicken in its marinade mixture, covered, over medium heatr, stirring from time-to-time, for about 20 minutes.  Add the potatoes and chicken stock and simmer until the potatoes are cooked, an additional 30 to 45 minutes.  Taste for seasoning.  Serve in warmed shallow soup bowls.

Yield: 4 servings

Source:  ‘Bisto Cooking’ by Patricia Wells

A nice intorduction to this cookbook and I am looking forward to trying other recipes.


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