Chicken Stew a la Bouillabaisse

Name: Chicken Stew a la Bouillabaisse
Ingredients: 1/4 cup olive oil; 1 onion, finely chopped; 1 can (14 1/2 ounces) plum tomatoes, chopped, juices reserved; 2 cups chicken broth; 1/4 cup dry white wine; 2 peeled whole garlic cloves; Bouquet garni including: 1 teaspoon dried thyme; 1/2 teaspoon dried fennel seeds; 1/4-inch strip of fresh orange peel, 1 bay leaf; 1/2 teaspoon saffron threads dissolved in a bit of water; Salt and freshly ground black pepper; 4 medium boiling potatoes, peeled and cut into 1/2-inch dice; 6 carrots, peeled and cut into 1/2-inch rounds; 8 chicken thighs, skin removed, fat and bones removed cut into 3/4 inch dice