John Myers
Chicken Stew Like in Marseille
The perfect chicken stew like in marseille recipe with a picture and simple step-by-step instructions.
ground-star anise-capsules-
- 4 tbsp Extra virgin olive oil
- 1000 g Small fennel
- 0,5 dl Pastis aniseed schnapps
- 0,2 dl Poultry stock
- 1 g Saffron threads
- 4 Tomatoes or 1can tomatoes in cubes
- 5 Echaloten or 2 medium-sized onions
- 1 Spice sachets with: bay leaves, cloves, thyme, parsley and parsley seeds
- 2 tbsp Flat parsley chopped
- Dissolve the saffron in the warm stock. Prepare, wash and 1/2 ize the fennel. Wash the chicken inside and out, dab well with kitchen paper and cut into 12-15 pieces. Fry in olive oil until light brown. Take out and reserve. In the same pot, sauté echosounders or onions until translucent. Put the chicken back in the pan, pour in the pastis and do not flambé under the hood. Place the saucepan on the hotplate, add the tomatoes and the spice sachet and steam for 3-4 minutes. Season with salt and pepper, add the chicken stock with saffron and bring to the boil. Add the fennel halves and simmer covered for 40-45 minutes. Sprinkle with chopped parsley before serving. ,
Facebook Comments