Looking at my archives, I see I wrote this post a year ago. The recipe for the chicken bouillabaisse, or what I prefer to call now, Fennel Chicken. A couple of weeks ago I made a large pot of of it and then froze it into about 5 servings, eating one last night, on this bed of mashed potatoes. So simple. So good. This time I used the chicken leg-and-thigh pieces...less fiddly than wings.Wings, I've decided, are best if they are crispy.
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