Make ahead note:

This dish can be completely made ahead and gently reheated just before serving. If frozen allow to defrost in the refrigerator overnight. Before warming, spoon off the fat that has risen to the top of the casserole.

Ingredients:

• 8 chicken leg and thigh quarters with skin and fat removed
• 1 can diced tomatoes - 14 oz
• 1 can chickpeas - 14 0z
• 1 cup dry white wine
• 1-1/2 cup water or canned chicken broth
• 2-3 spicy sausages - about 1 lb total
• 1/2 cup chopped celery
• 1 cup chopped carrots
• 1 Tbl grated lemon zest
• 1 large onion chopped
• 6 scallions cut into 1/8" lengths
• 3 cloves garlic, sliced
• 1/2 tea saffron
• 1/2 tea fennel seeds
• 1/2 tea herbes de Provence
• 4 Tbl extra virgin olive oil
• 2 Tbl Pernod (optional)
• 1/4 cup chopped flat parsley
• Freshly ground salt and pepper

Mix the 2 Tbl olive oil, garlic, lemon zest, fennel seeds, herbes de Provence, celery and carrots in a large non-reactive bowl. Add the chicken, salt and pepper and turn to coat the chicken with the mixture. Set aside - as long as overnight in the refrigerator.

Heat the remaining oil in a large casserole. Add the onion and scallions and cook until soft. Place the chicken mixture in the pot along with the tomatoes, water and wine and bring to a boil. Cook over a low heat for 30 minutes. Add the chick peas, sausage and cook for 10 more minutes. Add the parsley for a final five minutes of cooking. The chicken should be very tender and just about to fall off the bones. Use a large flat spoon to remove any excess fat that has risen to the top of the casserole. Season with more salt and pepper to taste. Serve in a soup bowl with plenty of crusty bread to sop up the lovely liquid.

Serves 8