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Bouillabaisse de Poulet

4 Chicken Legs
1 large Spanish onion-thinly sliced
1 head Fennel- thinly sliced
1 tsp. chopped Fennel
1 tsp. chopped fresh thyme
1 pinch Saffron
Small glass Pernod
1 glass white wine
1 tin chopped Tomatoes
4 cloves Garlic
Olive Oil for frying.

Divide the legs into thighs and drumsticks and toss in flour.
Fry these in hot olive oil until browned on all sides.
Put to one side.
In a large pot fry the onion and fennel on a low heat until they are very soft.
Add in the herbs and the saffron, then the tomatoes, white wine and pernod.
When this is simmering nicely put in the chicken legs and put on to your lowest heat.
Cover with a lid, and continue to simmer gently until the chicken is very tender and falling off the bone (about 45 mts.).
Crush or finely chop the garlic and add it to the pot for the last 5 mts.
This will give the dish a pungent garlic boost.
If you prefer a more gentle flavour of garlic add it to the onions at the begining.
You may also serve some aioli with the finished dish which I would also serve with rice.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef