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Add a photoServings: 4
Ingredients
- 4 x Tomatoes, peeled, cored, seeded and minced
- 2 lrg Onions, quartered
- 4 x Garlic cloves, crushed
- 4 lrg Fennel bulbs with feathery leaves attached coarsely minced
- 3 Tbsp. Extra virgin olive oil
- 1/3 c. Ricard,o.Pernod o.licorice- flavored aperitif
- 2 pch Saffron
- 1/3 c. Fresh thyme
- 4 x Bay leaves Salt Pepper, black
- 4 x Chicken legs with thighs attached, skin removed
- 1 lb Boiling potatoes, peeled and quartered
- 2 c. Chicken stock
Directions
- The day before: combine the tomatoes, onions, garlic, fennel, extra virgin olive oil, Ricard, saffron, herbs and seasonings in a large covered casserole. Stir to blend and add in the chicken, stir to coat the chicken.
- Cover and chill for at least 8 hrs 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 min.
- Add in the potatoes and chicken stock, simmer till the potatoes are cooked
- (30 to 45 min).
- Taste for seasoning and serve in warmed shallow soup bowls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 584g | |
| Recipe makes 4 servings | |
| Calories 397 | |
| Calories from Fat 177 | 45% |
| Total Fat 19.83g | 25% |
| Saturated Fat 4.03g | 16% |
| Trans Fat 0.08g | |
| Cholesterol 61mg | 20% |
| Sodium 344mg | 14% |
| Potassium 1554mg | 44% |
| Total Carbs 37.58g | 10% |
| Dietary Fiber 9.8g | 33% |
| Sugars 5.04g | 3% |
| Protein 19.91g | 32% |
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