Chicken Saffron Stew (serves 6-8)
Here's what you'll need:
• 1 pkg. Celebrity Chicken Fryer-Portion
Cut 8 Ways (about 2.9lbs.) (may substitute
any chicken pieces with bone-in - for example
1 pkg. Celebrity Chicken Leg & Thigh or
2 pkgs. Celebrity Chicken Drumsticks)
• 1 tablespoon olive oil
• 1 onion large dice
• 1 tablespoon fennel seed
• Peel of 1 orange, minced
• 3 cloves garlic, minced
• 1/2 cup Pernod (or other anise-flavored liqueur)
• 1 teaspoon saffron threads
• 1/4 cup fresh thyme
• 4 cups chicken broth
• 2 cups cherry tomatoes
• 4 large fennel bulbs, quartered (reserve fronds for garnish)
• 6 large Yukon potatoes, scrubbed and quartered
• Juice of 1 orange
• Salt and pepper to taste
Salt and pepper partially defrosted chicken parts. Sear chicken parts over medium high heat in large stewpot in olive oil until they are golden brown on all sides. Remove chicken parts and drain off excess fat from pan. Return chicken parts to pan and add onion, garlic, fennel seed, and orange peel. Stir constantly over medium high heat for a couple of minutes so that seasonings release their flavor. Add Pernod, saffron, thyme and chicken broth and bring to boil. Reduce heat to medium low and partially cover stew. Let chicken simmer for about thirty minutes, then add quartered potatoes, quartered fennel bulbs and cherry tomatoes (you may halve tomatoes if you prefer.) Continue to simmer stew for an additional 30 minutes until potatoes and fennel are tender. Add orange juice and cook for one more minute and additional salt and pepper if necessary. Garnish with minced fennel fronds. Serve hot in bowls with crusty bread.
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