1/2 cup onions, sliced 1/2 cup white of leek, sliced (or more onion) 1/4 cup olive oil 1 1/2 cup tomato pulp 2 cloves garlic 2 1/2 pounds cut up chicken salt, to taste 1 1/2 cup dry white wine 1 cup chicken stock 1 bay leaf 1/2 teaspoon thyme 1/4 teaspoon fennel seeds; crushed 2 pinches saffron threads 2 inch piece dried orange peel black pepper, to taste 1 pinch cayenne pepper, or a dash of Tabasco sauce salt, to taste
Cook the onions and leeks slowly with the oil in a heavy 3 quart, covered casserole, about 10 minutes, stirring fairly frequently, until tender, but not browned.
While vegetables cook, prepare the tomatoes. When the vegetables are tender, stir in the tomatoes and garlic. Cover and cook for 5 minutes so that the tomatoes will render their juices. Uncover, raise heat and let juice almost entirely evaporate.
Salt chicken lightly and arrange in casserole, spreading vegetables around and on top. Cover and cook for 10 minutes over medium heat, turning once.
Pour the wine over the chicken and enough stock or broth barely to cover the meat. Add the herbs and seasonings and bring to a simmer. Salt lightly if necessary.
Cover casserole and simmer slowly either on top of the stove or in a preheated 325°F oven for 20-25 minutes, or until chicken is tender.
Tip the casserole and skim off surface fat. Remove bay leaf and orange peel and carefully correct seasonings. Serve as is, from the casserole or arrange chicken and vegetables on a bed of steamed rice.
Decorate with parsley sprig and pass the cooking liquid separately. May be kept warm for at least half an hour. Set cover askew and place in 120°F oven.
Source: Julia Child, Mastering the Art of French Cooking