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3. Heat large, heavy casserole or Dutch oven over medium heat, and add remaining tablespoon of olive oil. Add onions and cook, stirring often until soft, about five minutes. Add carrots and celery and pinch of salt, and cook, stirring, until tender and fragrant, 5-8 minutes. Stir in garlic, cook for another minute until fragrant, then add tomatoes, thyme and salt to taste. Cook, stirring, until tomatoes have cooked down and smell fragrant, about 10 minutes. Add dark meat pieces to the pot, along with any juice that has accumulated in the bowl or sheet pan. Add the crushed fennel seeds, the stock, bouquet garni and potatoes, and bring to a simmer. Season to taste. Add the remaining pinch of saffron, cover and simmer 20 minutes. Add the breast meat pieces, and simmer another 30 minutes. Check to see that the potatoes are tender. If they are not, simmer for another 10 minutes. Taste and adjust seasonings. If serving the next day (recommended), use tongs to transfer the chicken pieces to a bowl, and cover tightly. Remove the bouquet garni and discard. Refrigerate the chicken and the broth with the vegetables overnight, and skim off the fat from the surface of the broth the next day. Return the chicken to the pot to reheat.
