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Chicken Stew with Fennel and Saffron Recipe

Chicken Stew with Fennel and Saffron recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chicken Stew with Fennel and Saffron recipe  PDF


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
1/3 c Ricard o.Pernod o.licorice
flavored aperitif 2 pn Saffron
1/3 c Fresh thyme
4 Bay leaves
Salt Pepper black 4 Chicken legs with thighs
attached, skin removed 1 lb Boiling potatoes peeled
and quartered 2 c 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 0 09 992340 8

Chicken Stew with Fennel and Saffron recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
444 people have voted
Last Reviewed on 2019-05-24



Friday, May 24 2019 Download & Print Chicken Stew with Fennel and Saffron recipe  PDF   Rice recipes RSS   New

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