2 tablespoons	rosemary leaves
2 heads	garlic, cloves separated and peeled
2 teaspoons	whole fennel seeds
4 teaspoons	kosher salt
2 teaspoons	ground black pepper
3 cups	chicken stock
30 ounces	tomato purée
2 cups	white wine
6 tablespoons	Pernod
6	chicken thighs
6	chicken drumsticks
	extra virgin olive oil
1½ pounds	baby Yukon Gold potatoes

1. Purée rosemary, garlic, fennel seeds, salt, and pepper with enough chicken stock to cover.
2. Pour garlic mixture, remaining chicken stock, tomato purée, wine, and Pernod into crock pot.
3. Season chicken. Brown in olive oil. Transfer to crock pot.
4. Stir in potatoes. Cook on low heat 6 hours.
5. Serve over rice with garlic aïoli.