Ingredients
4 (4 ounce) skinned, boned chicken breast halves
2 t. Olive Oil
1 C. Green Onions, thinly slices
1/2 C. Onion, diced
2 T. Garlic, minced
2 C. Tomatos, peeled and chopped
48 Oz. Chicken Broth, low sodium, undiluted
1-1/2 C. White Wine
2 Bay Leaf
1 t. Dried whole thyme
2 T. Fennel seeds, crushed
1/2 t. Salt
1/8 t. Saffron, crushed
1/2 t. Crushed Red Pepper
3 C. Red Potatoes, sliced 1/4"
Fresh Ground Pepper (optional)
Preparation
Place chicken in a large saucepan, cover with chicken broth. Bring to a boil over high heat, cover, reduce heat, and simmer 30 minutes or until done. Remove chicken, strain broth and set aside for later use.
Heat olive oil in a large dutch oven over medium-high heat until hot, Add onions and garlic; saute until onion is tender.
Shred chicken into bite-sized pieces. Add chicken, tomato, broth, wine, and bay leaves to onion mixture, stirring well to combine. Add thyme, fennel seeds, salt, saffron, and red pepper, stirring well. Bring to a boil, cover, reduce heat, and simmer for 45 minutes.
Stir in sliced potatoes. Cover and cook a additional 15 minutes, or until potatoes are tender but not mushy. Ladle into individual bowls and garnish with freshly ground pepper, if desired.
