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In a large frying pan, heat 1 Tbsp. (15 ml) of the olive
oil over medium heat. Remove the skin from the chicken if you prefer and
season the chicken with salt and pepper. Cook in batches until golden
brown on both sides. Transfer to a plate.
In a large heavy pot, heat the remaining olive oil over medium heat. Add
the onion, leeks, fennel and garlic and cook, stirring occasionally, until
the vegetables become soft but not brown, 4-5 minutes. Add the tomatoes
and cook, stirring frequently, until most of the liquid has evaporated.
Add the chicken stock, wine, saffron, bay leaves, fennel, chili, thyme,
orange peel and the chicken pieces with any liquid on the plate. Season
lightly with salt and pepper. Cover and simmer over low heat for 35-40
minutes, until the chicken is tender and cooked through. Transfer the
chicken to a plate and remove any fat accumulated on top of the liquid.
Boil over high heat for 5 minutes. Return the chicken to the pot and remove
from the heat.
While the chicken is cooking, cook the potatoes. Place the potatoes in
a pot and cover with cold salted water by a few inches. Bring to a boil
and cook until the potatoes are tender, 10-15 minutes. Drain and reserve.
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