New Chicken Stew

• 3 cloves garlic, minced
• 2 onions, chopped
• 2 bay leaves
• 1 sweet red pepper, diced
• 1 fennel bulb or celery heart, chopped
• 1 tsp. dried thyme
• 1/2 tsp. paprika
• 1/4 tsp. Hot pepper flakes
• 4 pinch turmeric
• 1 tbs.. olive oil
• 2 cups chicken stock
• 2 Large tomatoes, chopped
• 1 lb. new potatoes halved if large (about 8)
• 1/2 tsp. each salt and pepper
  
  Garlic sauce (Optional)
  
• 1 clove garlic, minced
• 1/3 cup light mayonnaise
• 1 tsp. tomato paste
• 1 tsp. lemon juice
• pinch cayenne pepper

Separate chicken legs at joint. Place in glass bowl; add garlic, onions, bay leaves, red pepper, fennel, thyme, paprika, hot pepper flakes and turmeric. Toss well. Cover and refrigerate for a least 4 hours or up to 12 hours.

Garlic Sauce (if Using) Meanwhile in small bowl and using fork, crush garlic, blend in mayonnaise, tomato paste, lemon juice and cayenne pepper. Cover and refrigerate for up to 1 day.

Remove chicken from vegetable mixture, brushing off vegetables, In large nonstick skillet, heat oil over medium-high heat; brown chicken on all sides, about 10 minutes. Transfer to plate.

Reduce heat to medium; add vegetable mixture to skillet; cook stirring often, for 10