Chicken Broth with Fennel and Saffron

Cut chicken fillets into 2 cm cubes. Clean fennel bulb, then cut into slices about 2 cm thick and dice. Remove peel from potatoes, rinse and cut into 1 cm thick slices. Parsley and basil rinse and spin dry, basil coarsely chop, parsley as a bunch. Press fennel seeds in mortar until smooth.

Peel onions and garlic, dice onion finely, chop garlic very finely. Rinse the cherry tomatoes and cut them in half or eighths, depending on their size.

Heat half of the oil in a saucepan and stir-fry the chicken on all sides, then remove (set aside). Heat the remaining oil and sauté the fennel and onion cubes, then add the garlic. Add fennel seeds, paradeis pulp, saffron and bay leaf and deglaze with chicken soup and wine.

Add chicken, potatoes and tomatoes to the clear soup, season with salt and pepper and put the bunch of parsley on top. Simmer with lid on low heat for 90 min, discard the parsley, season the soup again. If desired, mix in a little Pastis/Pernod and bring to the table sprinkled with basil.

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