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Ingredients

• 1 tablespoon(s) olive oil
• 8 large (2 1/2 pounds) bone-in chicken thighs, skin and fat removed
• 2 large carrots, peeled and finely chopped
• 1 medium onion, finely chopped
• 1 large (1 1/2 pounds) fennel bulb, cut into 1/4-inch-thick slices
• .5 cup(s) water
• 3 clove(s) garlic , finely chopped
• 1 can(s) (14 1/2 ounce) diced tomatoes
• 1 can(s) (14 1/2 ounces) chicken broth
• .5 cup(s) dry white wine
• 2 tablespoon(s) anisette or anise-flavored liqueur (optional)
• .25 teaspoon(s) dried thyme
• .25 teaspoon(s) salt
• .125 teaspoon(s) ground red pepper
• 1  bay leaf
• pinch(s) saffron threads

Description

1   Tablespoon(s) Olive Oil 8   Large (2 1/2 Pounds) Bone-in Chicken Thighs, Skin And Fat Removed

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