Chicken Stewed with Fennel, Tomatoes, & Saffron

1-1/2 T. extra virgin olive oil
8 (about 2 lbs.) large fresh tomatoes, peeled, seeded, and chopped, or 2 16-oz. cans imported Italian tomatoes, drained and chopped
1 c. hearty red wine, such as Burgundy
2 large white or yellow onions, thinly sliced
2 large fennel bulbs, including the leafy fronds, coarsely chopped
4 garlic cloves, crushed and minced
1/2 c. minced fresh parsley
2 t. fennel seed
2 bay leaves
Generous pinch powdered saffron
2 t. finely grated orange zest
2 t. salt
Freshly ground pepper to taste
2 c. (about 1 lb.) tiny new potatoes
4 chicken legs with thighs attached, skinned

Put all of the ingredients except the chicken in a large glass bowl and mix well. Add the chicken and stir again until it's thoroughly coated with the marinade. Cover and refrigerate at least 8 hours or overnight, stirring occasionally.

Using a slotted spoon, take the chicken out of the bowl and pour the marinade into a large pot. Cover and bring to a simmer. Let it simmer, covered, over medium heat, stirring occasionally, until you can pierce the potatoes with a knife and the tomatoes have cooked down into sauce, about 20 minutes.

Put the chicken in the pot, cover, and continue simmering until the meat is falling off the bone, about 45 minutes. Check often to make sure the chicken doesn't overcook.

Remove bay leaf before serving in big soup bowls with lots of crusty bread and a big salad on the side.

Can be made up to 2 days in advance, then served cold or warmed slightly in a covered heavy skillet over medium-low heat, for about 20 minutes.

Serves 4-6.

Adapted from Almost Vegetarian, p. 178.