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1
Dry chicken, and season with salt and pepper.
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2
Pour 2 tablespoons oil in deep saute pan or casserole large enough to hold chicken in a single layer.
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3
Place over high heat until starting to smoke, add chicken skin side down, and saute until golden brown, turning to brown both sides.
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4
Remove chicken to a platter, lower heat to medium, and add onions, leeks, sliced garlic and fennel.
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5
Cook, stirring, until starting to soften.
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6
Sprinkle on 2 pinches saffron and the cayenne, cook a few minutes longer, then add tomato and tomato paste.
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7
Cook a minute more, sprinkle with flour, stir, then return chicken to pan, along with any juices from the platter.
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8
Add stock, bring to a simmer, and cook 20 minutes.
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9
Remove 4 breast pieces from the pan.
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10
Continue cooking remaining chicken 15 to 20 minutes longer, until done, then remove from pan.
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11
Skim any foam from surface of sauce.
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12
While chicken cooks, place potatoes in a saucepan, add salted water to cover, and boil until just tender.
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13
Drain.
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14
Peel when cool enough to handle.
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15
Place remaining pinch saffron in a small dish, and pour 1 tablespoon boiling water over it.
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16
Slice piece of baguette lengthwise in 4 pieces, and toast.
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17
Rub with one garlic clove, and brush with a little oil.
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18
Place egg yolk in a mixing bowl.
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19
Force remaining garlic clove through a press, and add it to yolk.
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20
Beat with a whisk.
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21
Strain in water from steeping saffron, and beat.
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22
Slowly drizzle in remaining olive oil, beating vigorously, until mixture thickens to mayonnaise consistency.
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23
Season with salt and pepper, and refrigerate until serving time.
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24
Add orange peel, Pernod and thyme to saute pan, cook 5 minutes, then remove orange peel and thyme.
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25
Season sauce with salt and cayenne to taste.
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26
Add potatoes and chicken to pan.
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27
Reheat.
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28
Serve chicken and potatoes in warm soup plates with sauce.
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29
Spread some of the garlic-saffron mayonnaise (aioli) on toasted baguette slices, and place one alongside each serving.
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30
(Reserve remaining aioli for another use.)
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31
Serve at once.
