Chicken Bouillabaisse

• 1 cup chicken stock
• 1/2 teaspoon saffron threads
• 4 tablespoons extra virgin olive oil
• 6 chicken thighs with bone
• 3 chicken breast halves with bone, each cut in 2
• 1 cup chopped leeks
• 1 cup chopped fennel bulb
• 3 cloves garlic, minced
• 2 cups finely chopped peeled ripe tomatoes
• 13 cup dry white wine
• 1/4 cup pastis
• 6 sprigs fresh thyme
• Salt and cayenne
• Boiled small potatoes, toasted baguette slices and garlic mayonnaise (aioli), for serving

1. Heat stock to a simmer, remove from heat, add saffron and set aside.
2. Dry chicken pieces.
3. Heat 2 tablespoons oil in a large casserole or saute pan.
4. Add chicken, skin side down, and sear over high heat until golden, turning once.
5. Remove and set aside.
6. Pour off fat, leaving a film in the pan.
7. Add leeks, fennel and garlic, lower heat and cook until soft.
8. Add stock and saffron, scraping pan.
9. Add tomatoes, wine, pastis and thyme.
10. Bring to a fast simmer.
11. Cook 20 minutes.
12. Return chicken to pan along with any accumulated juices and simmer about 30 minutes, until cooked through.
13. Lower heat, season to taste with salt and cayenne, and add remaining olive oil.
14. Serve in soup plates or deep bowls and pass potatoes, toast and aioli alongside.

chicken stock, saffron threads, extra virgin olive oil, chicken, chicken, leeks, fennel bulb, garlic, peeled ripe tomatoes, white wine, pastis, thyme, salt, potatoes

Taken from cooking.nytimes.com/recipes/10723 (may not work)