Bouillabaisse de poulet (chicken poached in white wine with Provencal vegetables)

Break the chicken down: quarter it, separate drumstick from thigh through the joint, scrape the meat from the second joint and cut off the bulbous end, remove the hip bone keeping the oyster meat.

Set the breast skin side up, locate the wing ball joint and cut through it, remove the rib bones from the breast meat, quarter the breast.

Cut the root and tough green off the leek, halve, wash well and slice into half moons. Slice the onion.

Drop the tomatoes into simmering water and remove when the skin splits; peel, cut out the stem, cut crosswise, remove seeds and juice, and slice the pulp.

Heat the olive oil in a Dutch oven over medium heat, add the leek and onion and cook about 10 minutes, stirring frequently, until tender but not browned.

Add the tomato pulp and minced garlic, cover and cook 5 minutes until the tomatoes render their juices.

Uncover, turn up the heat and evaporate the tomato juices.

Move the vegetables aside, arrange the chicken on the base of the pan, cover and cook 10 minutes, turning once.

Dry the orange peel at 200F until slightly curled and hardened.

Crush the fennel seeds.

Add the chicken stock and the white wine, which should just barely cover the chicken.

Add thyme, crushed fennel seed, pepper, saffron, the dried orange peel, Tabasco or cayenne and two bay leaves; mix and salt to taste.

Cover and simmer 20 to 25 minutes, on the stove or in the oven.

Skim the fat from the top; remove the bay leaves and the orange peel.

Put rice in the bottom of the bowl, arrange chicken and vegetables on it, ladle the cooking liquid over and top with parsley leaves.