Chicken and Fennel Stew

Ingredients

• For the stew
• 3 tablespoons olive oil
• 1 large leek (white and light green only)sliced lengthwise and then crosswise into 1/4 inch half moons
• 4 cloves garlic, minced
• 1 teaspoon fennel seeds, crushed a bit
• 2 bulbs fresh fennel (save a few fronds for garnish) sliced
• 2 pounds boneless, skinless chicken thighs, trimmed of any excess fat and the cut into 1 to 2 inch pieces
• 1 14 to 15 ounce can of plum tomatoes
• 1/2 cup dry white wine
• 2 1/2 cups chicken broth
• 4 medium potatoes, peeled and cut into 1 to 2 inch pieces.
• Salt and pepper to taste.
• For the rouille
• 2 pieces of potato from the stew
• 3 to 4 tablespoons of the stew's broth
• 2 cloves minced garlic
• 1/8 teaspoon cayenne pepper (optional)
• 1/2 cup mayo

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