This dish is based on bouillabaisse, the Provençal fish stew flavored with tomatoes, saffron and fennel, and enriched with aioli, a garlic mayonnaise. These flavors go equally well with chicken, and it's much less intimidating then making a bouillabaisse.
Serves 4-6

2 Tbsp.

olive oil

30 ml

2 lbs.

bone-in chicken breasts, cut in quarters

900 g

2 lbs.

bone-in chicken thighs

900 g

1 cup

finely diced onion

240 ml

3

large leeks, white and light green part only, thinly sliced

3

2/3 cup

finely diced fresh fennel bulb

160 ml

4

cloves garlic, minced

4

3 cups

well-drained, finely chopped, canned plum tomatoes

720 ml

3 cups

chicken stock

720 ml

2 cups

dry white wine

475 ml

large pinch of saffron threads

2

bay leaves

2

1 tsp.

fennel seeds

5 ml

1/2 tsp.

crushed dried chilies

2.5 ml

2

small sprigs fresh thyme

2

1

strip fresh orange rind

1

salt and pepper to taste