Chicken Bouilliabase

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 lbs whole chickens, cut into 10 pieces
• kosher salt
• fresh ground black pepper
• 1 tablespoon fresh rosemary leaf, minced
• olive oil
• 1 head garlic, separated into cloves and peeled
• 1 teaspoon saffron thread
• 1 teaspoon fennel seed
• 1 (15 ounce) can tomato puree
• 1 1/2 cups chicken stock, preferably homemade
• 1 cup dry wine
• 3 tablespoons pernod
• 1 lb yukon gold potato, halved

Recipe

• 1 pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary.
• 2 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.
• 3 lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, wine, pernod, 2 teaspoons salt, and 1 teaspoon of pepper to the pot.
• 4 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.
• 5 meanwhile, preheat the oven to 300 degrees f.
• 6 carefully pour the sauce into the bowl of a food processor fitted with the steel blade.
• 7 puree until smooth.
• 8 return the sauce to the dutch oven and add the sliced potatoes and browned chicken pieces with their juices.
• 9 stir carefully.
• 10 cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done.
• 11 check the seasonings and serve hot in shallow bowls with big dollops of rouille and slices of crusty bread.