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.
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.
4 large garlic cloves
1 1/2 teaspoons kosher salt
*1 extra-large egg yolk, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon saffron threads
1/4 teaspoon crushed red pepper flakes
1 cup good olive oil
Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade.
Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.
With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion.
Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.
Yield: 1 cup
Preheat the oven to 300 degrees F.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other
food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with
intact shells, and avoid contact between the yolks or whites and the shell
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (413g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 27 (26%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 7.2mg||2 %|
|Sodium 1119.3mg||39 %|
|Potassium 266.1mg||7 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 9g|
|Protein 6.1g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 103
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