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

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