2 chicken thighs and 2 chicken legs, bone in, skin on
1 cup finely chopped yellow onion
1 cup finely chopped celery
1 cup finely chopped fennel bulb
1 can (15-ounce) petite diced tomatoes
4 cloves garlic, chopped
1 cup dry white wine
2 cups chicken broth
2 bay leaves
1/4 tsp chopped fresh thyme
1 pinch saffron threads
1 (2-inch) piece orange peel
1/4 tsp crushed red pepper flakes
2 cups 1/4-inch thick sliced Petite Gold potatoes (about 8)
ROUILLE:
1 pinch saffron threads
2 TBSP hot cooking liquid from pot
1/4 cup fresh bread crumbs
2 cloves garlic, minced
1/2 cup mayonnaise
1/2 tsp Hungarian paprika
dash cayenne pepper
1/8 tsp Kosher salt
GARNISH:
2 TBSP chopped fennel fronds
DIRECTIONS
In a Dutch oven heat the olive oil over medium high-heat and brown the chicken, skin side down until golden brown, approximately 3-5 minutes.
Remove the partially cooked chicken from the pan and set aside. To the hot pan add the onions, celery, and fennel. Reduce heat to medium and cook, stirring often until tender, about 5 minutes.
Stir in the diced tomatoes, garlic, white wine, chicken broth, bay leaves, thyme, saffron, orange peel, and red pepper flakes. Bring the sauce to a boil and add the chicken back to the pot. Turn the heat to low and cover the pot. Allow to simmer for 25 minutes or until the chicken is tender and thoroughly cooked.
Remove the chicken from the pan and place on a clean plate, and keep warm. Remove the bay leaves and orange peel and discard. Add the potatoes to the pot and turn the heat to medium, cook potatoes until tender, 10-15 minutes.
Make the Rouille: In a small bowl mix the saffron and the cooking liquid and then add the breadcrumbs. Allow the breadcrumbs to absorb the liquid. Place the mixture into the food processor and add garlic, mayonnaise, paprika, cayenne, and the salt. Puree until smooth.
Place the chicken in shallow bowls and top with the stew. Dollop Rouille on top. Sprinkle with a few fennel fronds and serve.
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