French Chicken Stew

• 4 (4 ounce) skinned, boned chicken breast halves
• 2 t. Olive Oil
• 1 C. Green Onions, thinly slices
• 1/2 C. Onion, diced
• 2 T. Garlic, minced
• 2 C. Tomatos, peeled and chopped
• 48 Oz. Chicken Broth, low sodium, undiluted
• 1-1/2 C. White Wine
• 2 Bay Leaf
• 1 t. Dried whole thyme
• 2 T. Fennel seeds, crushed
• 1/2 t. Salt
• 1/8 t. Saffron, crushed
• 1/2 t. Crushed Red Pepper
• 3 C. Red Potatoes, sliced 1/4"
• Fresh Ground Pepper (optional)

1. Place chicken in a large saucepan, cover with chicken broth. Bring to a boil over high heat, cover, reduce heat, and simmer 30 minutes or until done. Remove chicken, strain broth and set aside for later use.
2. Heat olive oil in a large dutch oven over medium-high heat until hot, Add onions and garlic; saute until onion is tender.
3. Shred chicken into bite-sized pieces. Add chicken, tomato, broth, wine, and bay leaves to onion mixture, stirring well to combine. Add thyme, fennel seeds, salt, saffron, and red pepper, stirring well. Bring to a boil, cover, reduce heat, and simmer for 45 minutes.
4. Stir in sliced potatoes. Cover and cook a additional 15 minutes, or until potatoes are tender but not mushy. Ladle into individual bowls and garnish with freshly ground pepper, if desired.

olive oil, green onions, onion, garlic, tomatos, chicken broth, white wine, bay leaf, thyme, fennel seeds, salt, saffron, red pepper, red potatoes, ground pepper

Taken from www.epicurious.com/recipes/member/views/french-chicken-stew-52965511 (may not work)