Ingredients: |
Ingredients: 1 4-5lb chicken, cut into 8-10 pieces (if breasts are large, cut them crosswise)
kosher salt and freshly ground pepper
1 Tbsp minced fresh rosemary leaves
olive oil
1 large head garlic, separated into cloves and peeled
1 tsp saffron threads
1 tsp whole fennel seeds
1 15oz can tomato puree
1½ cups chicken stock
1 cup dry white wine
3 Tbsp Pernod (optional)
1 lb baby yukon gold potatoes, halved
Rouille
4 large garlic cloves
1½ tsp kosher salt
1 extra large egg yolk
1½ Tbsp freshly squeezed lemon juice
½ tsp saffron threads
¼ tsp crushed red pepper flakes
1 cup olive oil
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Directions: |
Directions:Pat the chicken dry with paper towels and season it generously with salt, pepper and the rosemary. Heat 2 Tbsp of olive oil over medium heat in a large dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5-7 minutes per batch.
Transfer the browned chicken pieces to a plate and set aside.
Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, salt, and 1 tsp pepper to the pot. Stir and scrape up any browned bits on the bottom, simmer for 30-40 minutes until the garlic is very tender, stirring occasionally.
Meanwhile, preheat the oven to 300º.
Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the dutch oven and add the potatoes and browned chicken pieces with their juices. Stir carefully.
Cover the pot and bake for 45-55 minutes, until the potatoes are tender and the chicken is done. Check the seasonings and serve hot in shallow bowls with big dollops of rouille and slices of crusty bread.
For the Rouille
Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.
With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store in the refrigerator until ready to serve. |
This recipe for Chicken Bouillabaisse is from