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 to 5 minutes.
Remove the partially cooked chicken from the pan and set aside.
To the hot pan add the onions, celery, and fennel then reduce the 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 and bring the sauce to a boil.
Add the chicken back into the pot and turn the heat to low then cover and allow to simmer for 25 minutes or until the chicken is tender and thoroughly cooked.
Transfer the chicken from the pot to a plate and set aside then remove the bay leaves and orange peel and discard.
Add the potatoes to the pot and turn the heat to medium, cook the potatoes until tender, 10 to 15 minutes.
Make the Rouille: In a small bowl mix the saffron, cooking liquid, and breadcrumbs and allow the breadcrumbs to absorb the liquid then place the mixture into the food processor and add garlic, mayonnaise, paprika, cayenne, and the salt and puree until smooth.
Place the chicken in shallow bowls and top with the stew then dollop Rouille on top and sprinkle with a few fennel fronds for garnish.
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