3/4 cup chopped fresh fennel
1/2 cup diced onions
1/4 cup diced celery
1/2 cup sliced leeks
1 clove minced garlic
1/2 diced red pepper
1/2 cup diced green pepper
1/2 cup dry white wine
2 Tablespoons Sambucca
8 cups chicken stock
1 bay leaf
1/2 teaspoon oregano
2 teaspoon dry basil (2 Tablespoons if fresh)
pinch cayenne pepper
1 teaspoon ground fennel seed
1 cup chicken, diced and cooked
1/2 cup cooked rice
salt
1 tablespoon cornstarch dissolved in 2 Tablespoons cold water
Sauté fresh fennel, onion, celery, and leeks in two Tablespoons olive oil for five minutes. Add garlic, red pepper, green pepper, wine, and Sambucca. Simmer for 2 minutes, then add chicken stock, oregano, basil, cayenne pepper, and ground fennel seed.
Bring to a boil, reduce heat and simmer for ten minutes. Stir in chicken, rice, and salt to taste. Thicken slightly with cornstarch dissolved in water. Check for seasonings, heat thoroughly, and serve.
Makes 6 to 8 good size servings.