Chicken Bouilliabase

"I was watching the Ina Garten today prepare this dish and had to post it here to make later. Use this Recipe #349107 on top of each serving."
 
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Ready In:
2hrs 30mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary.
  • Heat 2 tablespoons 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 to 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, 2 teaspoons salt, and 1 teaspoon of pepper to 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 F.
  • 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 sliced potatoes and browned chicken pieces with their juices.
  • 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.

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RECIPE SUBMITTED BY

Realtor in both Louisiana and Mississippi Cooking destresses me.
 
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