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1
Melt 6 tablespoons of the butter in a large, heavy bottomed stockpot over medium heat.
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2
Just before the butter begins to brown, add the chicken.
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3
Season with a little salt and pepper and cook until browned on all sides, about 8 minutes.
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4
Add the andouille and cook 2 more minutes.
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5
Remove the meat to a large dish and set aside.
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6
Melt the remaining butter in the same pot.
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7
Add the onion, garlic, carrot, fennel, thyme and bay leaves and cook over medium heat until the onion turns translucent, about 20 minutes.
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8
As the vegetables cook, pour the chicken stock into a large saucepan.
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9
Place over medium heat and bring to a simmer.
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10
Reduce heat to low.
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11
When the vegetable mixture is ready, add the orange zest to the pot along with the reserved meat and any juices.
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12
Mix well.
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13
Add the flour and stir to coat the vegetables and meat.
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14
Cook 2 minutes.
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15
Add the wine and stir.
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16
The mixture will thicken immediately.
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17
Add the warm chicken stock to the pot 1 cup at a time, stirring as the stock is added.
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18
Once all of the stock has been used, bring the stew to a simmer for 20 minutes.
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19
Ladle into bowls and serve.
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20
Preheat oven to 375 degrees F.
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21
In a large bowl, toss the potatoes together with the oil, salt pepper, thyme, rosemary and parsley.
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22
Place the potatoes on a baking sheet and put into the top half of the oven.
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23
Roast 30 minutes, or until the potatoes are fork tender, golden brown and crispy.
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24
Remove from oven and serve as a bed for the stew.
