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Ingredientes
- 4 lg. leeks, white part only
- 1 pound fennel bulb
- 7 lbs. tomato, peeled & seeded
- 1/4 c. extra virgin olive oil
- 1 lg. garlic clove, chopped
- 2 c. rich chicken broth
- 2 c. Gewurtraminer, preferably dry
- 2 teaspoon curry pwdr
- 1/2 teaspoon saffron thread, crushed
- 8 halves chicken, skinned & boned
- 1/3 c. creme fraiche
- Salt
- 1 tbsp. extra virgin olive oil
Direcciones
- Halve leeks lengthwise and cut into 1/4-inch thick slices. Throw away outer stalks of fennel bulb, remove strings, core and cut into 1/4 inch thick slices, reserving fronds. Coarsely chop tomatoes in processor in batches, using on/off turns. Divide 1/4 c. oil between 2 heavy large skillets and hot over low heat. Divide leeks, sliced fennel and garlic between skillets. Cover and cook 7 min, stirring occasionally. Divide tomatoes, broth, wine and curry pwdr between skillets and boil till reduced to 3 1/4 c. each, 30 to 45 min.
- Pour mixtures into 1 skillet. Stir 1/4 c. into saffron; return to skillet and set aside. (Sauce can be prepared 2 days ahead. Cover and chill.) Remove tendon from underside of each chicken breast. Lightly lb. breasts between 2 pcs of waxed paper so small fillet on underside adheres and breasts are of uniform thickness. Stir creme fraiche into sauce and bring to a boil. Season with salt and adjust other seasonings. Pat chicken dry and push down into sauce. Immediately reduce heat so liquid is barely shaking. Cook chicken 4 min. turn and cook till opaque and just hard to touch, about 3 min longer. Meanwhile, cook pasta in large pot or possibly rapidly boiling salted water till all dente (hard to the bite), 3 to 4 min. Drain well. Toss pasta with remaining 1 Tbsp. oil and season with salt. Divide among heated plates. Top with chicken and sauce. Garnish with reserved fennel fronds and serve. Serves 8.
