1/4 cup olive oil
2 leeks, well-washed, trimmed and sliced
2 cloves garlic, crushed
4 chicken legs, skin removed
6 large sticks celery, thickly sliced
1 (14 oz) can tomatoes, undrained, crushed
1/3 cup pernod or Ricard
1/4 teaspoon powdered saffron or saffron threads
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh dill
3 cups chicken stock
Combine all of the ingredients except the stock, Tabasco sauce and salt and pepper in large nonmetallic dish. Stir well to coat the chicken in the liquid. Cover and refrigerate overnight.
Pour chicken and marinade into a large saucepan, bring to a boil. Then cover and simmer for 15 minutes. Add the chicken stock and simmer, covered, for a further 15 minutes, or until chicken is tender. Season to taste with Tabasco and salt and pepper before serving.
This recipe is best if prepared a day ahead and reheated gently just before serving.
Active Time: 5 Minutes
Total Time: 35 Minutes
Yield: 4 Servings