Chicken Bouillabaisse

The other day I was watching the TV food network and The Barefoot Contessa came on she was making a chicken bouillabaisse. I knew that I needed to make this immediately ,so I made it the next day.

Chicken Bouillabaisse

2008, Barefoot Contessa Back to Basics,

http://www.foodnetwork.com/recipes/ina-garten/chicken-bouillabaisse-recipe/index.html

Ingredients
1 (4 to 5-pound) chicken, cut into 10 pieces
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh 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 good chicken stock, preferably homemade
1 cup dry white wine
3 tablespoons Pernod
1 pound baby Yukon gold potatoes, halved
Rouille, ( I did not make the rouille but you can go to the food network for the recipe)

Crusty French bread, for serving

When I watched the show it showed Ina breaking down a whole chicken. I had never done this before  , but I decided to attempt it. I was surprised that this was not that difficult ,and I think the more I do this the easier it will get.

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 I did not make the rouille. (and slices of crusty bread. I checked on my bouillabaisse after the 55 minutes the potatoes were not done at all. I kept putting it back in for 55 minutes in the end I think this actually cooked for 3 hours in the oven. But it turned out delicious.

 I sauteed some mushrooms which I put on the side and they were delicious mixed in. 

I served this meal with a chopped vegetable salad and some toasted bread. I chopped many different types of veggies, tomatoes,carrots, cucumbers, red bell peppers, and some fresh mozzarella. I then placed it over a bed of lettuce 

CRAIG'S CORNER!

"Chicken so tender, it falls right off the fork and into your lap. Two thumbs up and one pair of stained khakis - that's how excited I was!"