BAREFOOT CONTESSA CHICKEN BOUILLABAISSE
Recipe came from Barefoot Contessa show on Food Network. I have interchanged the dry white wine with Sherry when I am out of white wine. The spanish thread Saffron is pretty expensive (about $20 for an amount the size of a quarter dollar!) but I have also been able to interchange it with powder saffron that is sold at ethnic stores, the taste is a little different though. You can add a little more chicken stock if you want a little more sauce to dip your crusty bread in. I have found that having everything ready will make this dish a little easier to complete (i.e: having your stock ready, your veggies peeled and sliced, your ingredients ready). I used my Le Creuset 5 quart buffet pan for this and it worked perfectly for this dish! From stove to oven to table!
Provided by Chef Sarita in Aust
Categories One Dish Meal
Time 1h50m
Yield 6-7 serving(s)
Number Of Ingredients 12
Steps:
- 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. Sir 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 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 add small extra amount of stock if you want a thinner sauce. Serve hot in shallow bowls with slices of crusty bread.
Nutrition Facts : Calories 149.1, Fat 1, SaturatedFat 0.2, Cholesterol 1.8, Sodium 111.3, Carbohydrate 25.2, Fiber 2.9, Sugar 5.4, Protein 4.2
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edos ikuvbogie
[email protected]I added a few extra mussels to the pot, and they were cooked perfectly. So good!
shane mclaughlin
[email protected]I'm not a big fan of fennel, so I omitted it from the recipe. The bouillabaisse was still delicious.
Jasmina Fisher
[email protected]This was my first time making bouillabaisse, and it turned out great! Thanks for the recipe.
zaharadeen isah
[email protected]I served this bouillabaisse with a side of crusty bread. It was the perfect way to soak up all the delicious broth.
heyzel betty
[email protected]I couldn't find saffron, so I substituted turmeric. It worked well, and the dish still had a beautiful color.
Faisal Khan Bareach
[email protected]The broth in this bouillabaisse is amazing. It's so rich and flavorful.
MrHassan007
[email protected]I love the combination of seafood in this bouillabaisse. It's so flavorful and satisfying.
nep solder Gaming
[email protected]This dish was surprisingly easy to make, and it turned out so delicious. I'll definitely be making it again.
Aminah Mnazi
[email protected]I've been cooking bouillabaisse for years, and this Ina Garten recipe is the best I've ever tried.
Gosego Tikane
[email protected]This bouillabaisse was a hit with my family! The flavors were incredible, and the saffron added a beautiful golden color.