Ingredients
serves 4
5 cups chicken stock
1 tablespoon saffron threads
2 tablespoons olive oil
2 boneless-skinless chicken breasts, sprinkled with salt, pepper and thyme leaves.
1 red onion, chopped
(for easier chopping, with a sharp knife, halve the onion, then cut through the onion layers, cutting through the arches to the desired thickness. Then cut the other way, again, being mindful of the size of pieces you desire)
1 cup chopped celery (about 4 stalks)
(for quicker chopping, with a sharp knife, run the blade down the length of the stalk, making 3 or 4 "streamers" depending upon your desired size. Next, cut width-wise to desired size). For a minced vegetable, use these techniques and then chop the pile, left to right, right to left until it is the desired size.
1/2 cup chopped fennel root
2 cups coarsely chopped ripe tomatoes (about 2 medium tomatoes)
5 cloves garlic, chopped
1 cup white wine
3/4 cup Pernod (or Pastis)
10 sprigs fresh thyme
6 baby red potatoes, cut in ½ and thickly sliced (optional)
Preparation
Place saffron threads in medium sauce pan over medium high heat, stir around until you smell the fragrance, then pour in chicken stock (this allows the saffron flavor to infuse the broth).
Allow the seasoned chicken to sit at room temperature for up to an hour.
Drizzle olive oil into the pan and heat over medium high heat.
Cut the chicken into 1 inch chunks.
Put chunks in heated oil. Cook until lightly browned.
Remove chicken from pan and cover to keep warm.
Toss potatoes into remaining oil/fat, allow to become golden brown and remove from heat (store in oven if possible). The potatoes can be omitted, or if another starch is desired, cooked pasta, cous cous or rice would be nice.
Reduce heat to medium, add chopped onion, celery, and fennel root, cook until just translucent.
Add tomatoes and garlic to vegetables. Cook until the tomatoes are just soft.
Add saffron infused stock, Pernod, wine and the thyme sprigs.
Bring to a simmer and allow to cook for 1/2 hour. After about 25 minutes, add the chicken and allow it to warm.
Set the table with soup bowls and spoons. The potatoes can be put in the soup bowl with the soup ladled over them.
Serve with a large bowl of aioli (click on the name to go to the recipe -- this can be made the day before) to dollop on top!
