Provençal Chicken Stew

Ingredients

• 1/4 cup extra-virgin olive oil
• 8 chicken thighs (about 2 1/2 pounds), skinned
• Sea salt and freshly ground pepper
• 1 pound baby Yukon gold or red potatoes, scrubbed and halved
• 2 to 3 teaspoons fennel pollen
• 2 pounds tomatoes—peeled, seeded and coarsely chopped
• 1/2 cup water

Steps

1. Heat 1 tablespoon olive oil in a large nonstick skillet until shimmering. Season the chicken thighs with salt and pepper, then cook over moderately high heat about 12 minutes until browned on both sides. Transfer to a plate.
2. Heat the remaining 3 tablespoons olive oil in an enameled cast-iron casserole until shimmering. Cook the potatoes over moderately high heat about 10 minutes until golden. Stir in fennel pollen and cook about 30 seconds until fragrant. Add tomatoes and water, season with salt and pepper and bring to a boil. Return the chicken to the casserole, cover partially and cook over moderately low heat about 20 minutes until cooked through. Serve hot.