Chicken Bouillabaisse

• 4 1/4 pounds cut up chicken (drumsticks, thighs, breasts - 16 pieces), skinned
• 1/2 cup Pernod or Pastis (anise flavored aperitif)
• Salt and freshly ground pepper to taste
• 2 generous pinches saffron threads
• 2 tablespoons extra virgin olive oil
• 2 medium onions, sliced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 6 large garlic cloves, minced
• 1 (14-ounce) can chopped tomatoes, with liquid
• 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
• 1/2 teaspoon fennel seeds, crushed in a mortar and pestle
• A bouquet garni made with a bay leaf and a couple of sprigs each thyme and rosemary
• 1 quart chicken or turkey stock
• 1 1/2 pounds Yukon gold or new potatoes, scrubbed and sliced
• 1/2 pound green beans, trimmed and broken in half
• A handful of chopped fresh parsley

1. 1.Cut chicken breasts in half for smaller pieces. Season all of the chicken with salt and pepper, and toss in large bowl with one pinch of saffron and Pernod or Pastis. Transfer chicken pieces to large resealable bag, pour in liquid from the bowl and seal bag. Place bag in a bowl, and refrigerate overnight.
2. 2. Remove chicken from marinade, and pat dry with paper towels. Heat large, heavy skillet over med-high heat, and add 1T of the oil. Brown chicken on all sides, about five minutes per batch. Remove to baking sheet or bowl.
3. 3. Heat large, heavy casserole or Dutch oven over medium heat, and add remaining tablespoon of olive oil. Add onions and cook, stirring often until soft, about five minutes. Add carrots and celery and pinch of salt, and cook, stirring, until tender and fragrant, 5-8 minutes. Stir in garlic, cook for another minute until fragrant, then add tomatoes, thyme and salt to taste. Cook, stirring, until tomatoes have cooked down and smell fragrant, about 10 minutes. Add dark meat pieces to the pot, along with any juice that has accumulated in the bowl or sheet pan. Add the crushed fennel seeds, the stock, bouquet garni and potatoes, and bring to a simmer. Season to taste. Add the remaining pinch of saffron, cover and simmer 20 minutes. Add the breast meat pieces, and simmer another 30 minutes. Check to see that the potatoes are tender. If they are not, simmer for another 10 minutes. Taste and adjust seasonings. If serving the next day (recommended), use tongs to transfer the chicken pieces to a bowl, and cover tightly. Remove the bouquet garni and discard. Refrigerate the chicken and the broth with the vegetables overnight, and skim off the fat from the surface of the broth the next day. Return the chicken to the pot to reheat.
4. 4. While chicken is simmering, blanch beans for five minutes in a medium pot of boiling salted water. Transfer to the chicken stew. Taste and adjust seasonings. Stir in the parsley and serve in wide soup bowls.

chicken, salt, generous, extra virgin olive oil, onions, carrots, stalks celery, garlic, tomatoes, thyme, fennel seeds, bouquet garni, chicken, gold, green beans, handful

Taken from www.epicurious.com/recipes/member/views/chicken-bouillabaisse-50064621 (may not work)