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1
Halve leeks lengthwise and cut into 1/4-inch thick slices.
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2
Throw away outer stalks of fennel bulb, remove strings, core and cut into 1/4 inch thick slices, reserving fronds.
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3
Coarsely chop tomatoes in processor in batches, using on/off turns.
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4
Divide 1/4 c. oil between 2 heavy large skillets and hot over low heat.
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5
Divide leeks, sliced fennel and garlic between skillets.
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6
Cover and cook 7 min, stirring occasionally.
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7
Divide tomatoes, broth, wine and curry pwdr between skillets and boil till reduced to 3 1/4 c. each, 30 to 45 min.
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8
Pour mixtures into 1 skillet.
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9
Stir 1/4 c. into saffron; return to skillet and set aside.
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10
(Sauce can be prepared 2 days ahead.
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11
Cover and chill.)
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12
Remove tendon from underside of each chicken breast.
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13
Lightly lb.
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14
breasts between 2 pcs of waxed paper so small fillet on underside adheres and breasts are of uniform thickness.
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15
Stir creme fraiche into sauce and bring to a boil.
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16
Season with salt and adjust other seasonings.
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17
Pat chicken dry and push down into sauce.
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18
Immediately reduce heat so liquid is barely shaking.
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19
Cook chicken 4 min.
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20
turn and cook till opaque and just hard to touch, about 3 min longer.
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21
Meanwhile, cook pasta in large pot or possibly rapidly boiling salted water till all dente (hard to the bite), 3 to 4 min.
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22
Drain well.
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23
Toss pasta with remaining 1 Tbsp.
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24
oil and season with salt.
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25
Divide among heated plates.
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26
Top with chicken and sauce.
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27
Garnish with reserved fennel fronds and serve.
