This is a wonderful and hearty chicken stew. You can serve this with some crusty french bread. It's a great dish to entertain with, and it's not too expensive. Just skip the saffron and this won't bust your budget.
2 bone-in skin-on chicken breasts (cut in half)
4 bone-in skin-on chicken thighs
1 1/2 TSP salt, 1 TSP pepper, 1 TSP rosemary
(combine these three and season chicken)
1 head of garlic, cloves separated and peeled
1 TSP fennel seed
1 TSP saffron threads
1 TSP salt
1/2 TSP pepper
1 15 oz can diced tomatoes
2 cups low-sodium chicken stock
1 cup dry white wine
1 pound baby Yukon potatoes, halved
Brown chicken in dutch oven in about 2 TB olive oil. Cook medium to high, it's about 6-7 minutes each side.
Set chicken aside, and drain fat out of dutch oven. You only want about 2 TB left in the bottom.
Preheat oven to 300
Add garlic, fennel, saffron, salt, pepper, diced tomatoes, chicken stock, and wine to pot. Simmer for 25 minutes until garlic is soft. Use blender or immersion blender to puree.
Add back chicken. Add potatoes.
Cook for 70 minutes in pre-heated oven until potatoes are soft.
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2 comments:
Hi, this is an old friend of Kristin's from college and I stumbled upon this recipe via facebook somehow. I love the idea of this recipe but is it unfair to call it a Bouillabaisse. Perhaps a pot- au- feu poulet.
I love the site and I love to see fellow foodies writing real recipes. Keep up the good work.
Hi Pete...I think you've got us on a technicality...Bouillabasse does, by definition, involve seafood. By now you've probably figured out that we're pretty lax around here. But, while we're picking nits, it doesn't really meet the technical definitions of pot au feu either...no cartilaginous beef, no pickling spices. Let's call it a stew!
Regardless, thanks for enjoying the blog!
So which Pete are you?
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