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Bistro Chicken and Fennel
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Ingredients: 8 plum tomatoes, peeled, seeded and cut into small chunks
4 large garlic cloves, crushed and coarsely chopped
4 small onions, peeled and cut into small chunks
2 large fennel bulbs, trimmed and thinly sliced
3-4 Tbs. olive oil
1/2 cup white wine
1 tsp. pepper or to taste
4 large bay leaves
Large pinch saffron
1/4 cup boiling water
2 Tbs. olive oil
Fresh thyme sprigs
4 large skinless chicken breasts, trimmed
1/2 cup chicken stock or broth
1 lb. new potatoes, quartered
Salt to taste
1-1/2 cups chicken stock or broth Preparation: Tip: An easy way to peel tomatoes is to score the bottom of each with an X and place in a pan of boiling water for approximately 3 minutes. After the tomatoes have cooled slightly, the peel will slip off. Then cut the bottom off each and squeeze gently to remove the seeds. Place large pinch of saffron in 1/4 cup boiling water; set aside and let steep for approximately 15 minutes. Strain. The resulting liquid is saffron tea. Heat oil in a saute pan. Add onions and garlic; saute until translucent. Add white wine and deglaze pan. Set pan aside and let garlic and onion cool. In a large bowl, combine onion and garlic mixture, saffron tea, 2 tablespoons f olive oil and pepper. Stir in tomatoes and fennel. Add thyme and bay leaves; mix as thoroughly as you can. Place chicken breasts in a large glass baking dish and pour vegetable marinade over it, making sure to cover the chicken completely. Place in the refrigerator to marinate an hour, or overnight, if possible. Between and hour and 90 minutes before you're ready to serve, transfer chicken to a Dutch oven. (Remove the fresh thyme -- it's not very pretty when it cooks. You can add more at the end of cooking to impart a fresh flavor.) Add 1/2 cup chicken stock or broth. Bring ingredients to a low boil. Reduce heat, cover and simmer for approximately 30 minutes. Add quartered new potatoes to Dutch oven; add salt to taste and 1-1/2 cups chicken stock or broth. Simmer for 30 to 45 minutes. Be sure to check the potatoes -- you don't want them to fall apart. Chef's Note: You can add more or less seasonings, potatoes, etc., to this dish according to your taste. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Cooking With Caprial: American Bistro Fare
Model: 0898157889
Author: Caprial Pence
(1996)
Ten Speed Press
Website: www.tenspeed.com
Bistro: The Best Of Casual French Cooking
Model: 0376020369
Author: Gerald Hirigoyen
(1995)
Sunset Publishing Company (Division of Time Warner)
Website: www.sunset.com
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