Cooking

Chicken Bouillabaisse

 Ingredients:

1  (4 to 5 pound) chicken, cut into pieces
1  Tbls minced fresh rosemary leaves
2  Tbls olive oil
1  large head garlic, separated into cloves and peeled
1  tsp saffron threads
1  tsp whole fennel seeds
1  (15 oz) can tomato paste
2  cups chicken stock
1  cup dry white wine

Directions: 

Pat chicken dry and season generously with salt, pepper and rosemary.  Heat 2 T olive oil in dutch oven over med heat and brown chicken in batches (5-7 min per batch).  Set aside.  Lower heat to med-low and add garlic, saffron, fennel seeds, paste, stock and wine.  Stir and scrap up any browned bits and simmer 30 minutes until garlic is tender.  Carefully pour sauce into food processor and swirl until smooth.  Return sauce to dutch oven and add chicken.  Cover pot and bake 45 minutes or until chicken is done.  Serve hot is shallow bowls along with slices of crusty french bread.