Chicken Stew Provencale
Prep Time: 10-15 minutes

Ingredients

1 �large fennel bulb
1 �large onion, chopped
2 �tomatoes, peeled and chopped
3 �garlic cloves, pressed or minced
2 �bay leaves
2 tablespoons�thyme
1/2 teaspoon�salt
1/2 teaspoon�black pepper
1/8 teaspoon�cayenne
2 cups�defatted chicken stock
4 �chicken legs, skin removed
8 �new potatoes, scrubbed and halved
1/2 teaspoon�pure anise extract

Directions

Trim the fennel; coarsely chop the bulb and the fronds. Place in a large pot or Dutch oven. Add the onions, tomatoes, garlic, bay leaves, thyme, salt, black pepper, and cayenne. Cover and slowly bring to boil over medium-low heat. Reduce the heat to low and cook, uncovered, for 30 minutes.

Add the stock, chicken, and potatoes to the pot. Cook for 30 minutes or until the chicken and potatoes are tender and easily pierced with a sharp knife. Add the anise extract and mix well. Remove and discard bay leaves.

Chef Suggestions

If you can't find fresh fennel, use celery and add 1/2 teaspoon of ground fennel seeds or anise seeds to the stew.

Nutrition Facts

As prepared, each serving contains 347 calories, 10g total fat, 79mg cholesterol, 512mg sodium, 0g total carbohydrate and 0g protein.

Ease of preparation: Moderate

Preparation time: 10-15 min

Cook time: 30-40 min

Servings: 4