4 lg. leeks, white part only
1 lb. fennel bulb
7 lbs. tomato, peeled & seeded
1/4 c. olive oil
1 lg. garlic clove, minced
2 c. rich chicken broth
2 c. Gewurtraminer, preferably dry
2 tsp. curry powder
1/2 tsp. saffron thread, crushed
8 halves chicken, skinned & boned
1/3 c. creme fraiche
Salt
1 tbsp. olive oil

Halve leeks lengthwise and cut into 1/4-inch thick slices. Discard outer stalks of fennel bulb, remove strings, core and cut into 1/4 inch thick slices, reserving fronds. Coarsely chop tomatoes in processor in batches, using on/off turns. Divide 1/4 cup oil between 2 heavy large skillets and warm over low heat. Divide leeks, sliced fennel and garlic between skillets. Cover and cook 7 minutes, stirring occasionally. Divide tomatoes, broth, wine and curry powder between skillets and boil until reduced to 3 1/4 cups each, 30 to 45 minutes.

Pour mixtures into 1 skillet. Stir 1/4 cup into saffron; return to skillet and set aside. (Sauce can be prepared 2 days ahead. Cover and refrigerate.) Remove tendon from underside of each chicken breast. Lightly pound breasts between 2 pieces of waxed paper so small fillet on underside adheres and breasts are of uniform thickness. Stir creme fraiche into sauce and bring to a boil. Season with salt and adjust other seasonings. Pat chicken dry and push down into sauce. Immediately reduce heat so liquid is barely shaking. Cook chicken 4 minutes. turn and cook until opaque and just firm to touch, about 3 minutes longer. Meanwhile, cook pasta in large pot or rapidly boiling salted water until all dente (firm to the bite), 3 to 4 minutes. Drain well. Toss pasta with remaining 1 tablespoon oil and season with salt. Divide among heated plates. Top with chicken and sauce. Garnish with reserved fennel fronds and serve. Serves 8.