Chicken Stew Provencale
This stew is one of my favorite dishes. I love the licorice-like flavor that is achieved with both the fresh fennel and the anise extract.
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
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.
If you can't find fresh fennel, use celery and add 1/2 teaspoon of ground fennel seeds
or anise seeds
to the stew.
As prepared, each serving contains 347 calories, 10g total fat, 79mg cholesterol, 512mg sodium, 0g total carbohydrate and 0g protein.