Well, this month's Cook's is 3.5 for 4. This is really nice and I plan to replace the chicken with a mild fish like striper next time. A lot less work that the long way using fish heads and bones...

1 5 pound or so chicken, cut up and excess fat removed. (Neck and back go to the freezer for stock)
2 tbsp olive oil2 large leek, white part sliced
6 stalks of celery, sliced (replacing the fennel bulb no one here sells)
1 tsp ground fennel
1 tsp ground anise
1/2 tsp saffron
3/4 tsp cayenne pepper
1 tbsp flour
6 crushed garlic cloves
2 tbsp tomato paste
28 ounces diced tomatoes, drain (with green chili!)
6 cups chicken stock
1 cup dry white wine
1/2 cup ouzo
2 pounds potatoes, washed and cubed
2 Tbsp fresh tarragon, minced

Preheat oven to 375 F.  Dry chicken and pepper. Add oil to dutch oven and cook chicken until well brown, 5-8 minutes. Then cook other side for 3-5 minutes. Reserve.

Add leek, celery, fennel and anise and cook until softened. Add saffron, cayenne, flour, garlic, and paste and cook until fragrant. Dump in the everything else but the meat. Reserve 2 cups of the stock and add as needed to cover everything. Bring to a boil ans simmer for 10 minutes. Now add the chicken so the skin remains above the liquid level. Move to the oven and bake for 20-30 minutes until chicken reaches 160 F. Serve with fresh bread (but you knew that, didn't you). The stew has this amazing mixture of favors and I really think striper, bass and river cat in it would be great. You could make the stock fishier by simmer the bones in the stock for many 20 minutes first?

For the bread, I used King Arthur's Flour this time, which the book it started in recommends against due to the higher level of gluten in that brand. The dough was as messy but the final loaf has a much chewer texture and a better flavor. The crust wasn't as crisp but I plan to cook the next ones in the goddess's new convection oven, which should crisp it up more as well as reduce the baking time.