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Season the chicken with salt, pepper and Herbes de Provence.
Heat oil, 1 turn of the pan, in a deep skillet with a tight-fitting lid. Brown chicken on both sides and remove to a plate. Add more olive oil, 2 turns of the pan, then add fennel, onion, celery, garlic, bay and thyme, and cook to soften 7-8 minutes. Add wine and reduce by half; add stock, saffron (if using) and tomatoes. Stir, set chicken back into pan and bring to boil; reduce heat to medium and cover pan. Cook chicken 15-20 minutes until juices run clear.
Serve chicken from the pan with torn-up crusty bread for mopping up the delicious vegetables in sauce.