Chicken Bouillabaise - Barefoot Contessa

By norsegal8

Ingredients

• 1 (4- to 5-pound) chicken, cut into 8 to 10 pieces
• kosher salt
• black pepper
• 1 tablespoon fresh minced rosemary leaves
• good olive oil
• 1 large head garlic, separated into cloves and peeled
• 1 teaspoon saffron threads
• 1 teaspoon whole fennel seeds
• 1 (15-ounce) can tomato puree
• 1 1/2 cups chicken stock
• 1 cup dry white wine
• 3 tablespoons Pernod
• 1 pound baby Yukon gold potatoes, halved
• crusty French bread, for serving

Details

Servings 3

Preparation

Step 1

Pat the chicken dry with paper towels and season it generously with salt, pepper and the rosemary. Heat 2 tablespoons of the olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes. Transfer the 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, 2 teaspoons salt and 1 teaspoon pepper in the pot. Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes until the garlic is very tender, stirring occasionally.

Meanwhile, preheat the oven to 300 degrees.

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 the browned chicken pieces with their juice. Stir carefully.

Cover the pot and bake for 45 to 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.