Saute 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.
