Recipe - 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 tablespoon Olive oil
1/3 cup Ricard;o.Pernod o.licorice
flavored aperitif
2 pn Saffron
1/3 cup Fresh thyme
4 Bay leaves
Salt
Pepper; black
4 Chicken legs with thighs
attached, skin removed
1 pound Boiling potatoes; peeled
and quartered
2 cup Chicken stock

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.

Patricia Wells, Bistro Cooking, Arrow, 1989, ISBN 0099923408