RECIPE: Provencal braised chicken with fennel and saffron
Other than a glass of rosé and blooming fields of lavender, nothing calls to mind Provence more than bouillabaisse. The brothy soup, originally from the port city of Marseille, combines whatever shellfish and white fish were caught fresh with iconic flavors such as saffron, fennel, tomato and garlic. Absent a serious trip to the fishmonger, […]