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
CHICKEN BOUILLABAISSE
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 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.
- 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 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.
- 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.
MARK BITTMAN'S BOUILLABAISSE
You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base. This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it. There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally. Another is to use shrimp shells. A third is to accumulate lobster bodies, which make fantastic stock. In any case, you combine whatever you have with some aromatics (thyme branches, onion, celery, carrot, garlic, peppercorns) add water and simmer for 15 to 30 minutes. Cool, strain and freeze if you like. When you're ready to make the soup, procure your seafood - pretty much any combination of fish and shellfish will do, but avoid dark-fleshed fish - and go forth. From there, it's no more difficult than making a pot of vegetable soup.
Provided by Mark Bittman
Categories dinner, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat oven to 400 degrees; brush bread liberally with olive oil, and bake on a sheet, turning once, until golden and crisp, about 5 minutes. Set aside.
- Add enough olive oil to a Dutch oven, deep skillet or shallow pot to make a thick layer (don't skimp) on the bottom. In it, cook onion, garlic, celery, carrot, potato, fennel and saffron until glossy. Add stock and tomato and bring to a moderate boil; cook until thick and stewy rather than soupy. Season to taste; it should be so delicious that you don't even care whether you add fish.
- Lower heat to a simmer, and, as you add fish, adjust heat so that the liquid continues to bubble gently. Add fish in order of how long they will take to cook. Monkfish, striped bass and squid are fish that might require more than a few minutes, so add them first. About five minutes later add clams and mussels, holding back any fish that has been cooked or will cook in a flash. When mollusks open, add remaining fish. Cut scallops into quarters and place in the bottom of 4 bowls.
- Add pastis if you're using it; taste and adjust seasoning. Ladle hot soup and fish over the scallops, distributing clams and mussels evenly. Garnish and serve with croutons and rouille, if you're using.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 7 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1002 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN BOUILLABAISSE
This is a wonderful do-ahead chicken dish. Look for free-range, humanely raised chicken; you can now find free-range chicken already cut up and skinned. When I tested this recipe, I bought one package of thighs, one of drumsticks and one of breasts (which I cut in half). I had 16 pieces of chicken, enough for eight very generous servings. Marinate the chicken the day before you make this dish, and make it at least one day ahead through step 3 so that you can easily skim off the chicken fat. And if you want to make it for a smaller group, just halve the quantities.
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, appetizer, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Cut chicken breasts in half for smaller pieces. Season all of the chicken with salt and pepper, and toss in a very large bowl with one pinch of the saffron and the Pernod or Pastis. Transfer the chicken pieces to a large resealable bag, pour in the liquid from the bowl and seal the bag. Place the bag in a bowl, and refrigerate overnight. If possible, move the chicken around in the bag from time to time.
- Remove the chicken from the marinade, and pat dry with paper towels. Heat a large, heavy skillet over medium-high heat, and add 1 tablespoon of the oil. When the oil is hot, working in batches, brown the chicken on all sides, about five minutes per batch. Remove to a baking sheet or bowl.
- Heat a large, heavy casserole or Dutch oven over medium heat, and add the remaining tablespoon of olive oil. Add the onions and cook, stirring often until they soften, about five minutes. Add the carrots and celery and a generous pinch of salt, and cook, stirring, until tender and fragrant, five to eight minutes. Stir in the garlic, cook for another minute until fragrant, and then add the tomatoes, thyme and salt to taste. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Add the dark meat pieces to the pot, along with any juice that has accumulated in the bowl or sheet pan. Add the crushed fennel seeds, the stock, bouquet garni and potatoes, and bring to a simmer. Season to taste. Add the remaining pinch of saffron, cover and simmer 20 minutes. Add the breast meat pieces, and simmer another 30 minutes. Check to see that the potatoes are tender. If they are not, simmer for another 10 minutes. Taste and adjust seasonings. If serving the next day (recommended), use tongs to transfer the chicken pieces to a bowl, and cover tightly. Remove the bouquet garni and discard. Refrigerate the chicken and the broth with the vegetables overnight, and skim off the fat from the surface of the broth the next day. Return the chicken to the pot to reheat.
- While the chicken is simmering, or while reheating, blanch the beans for five minutes in a medium pot of boiling salted water. Transfer to the chicken stew. Taste and adjust seasonings. Stir in the parsley and serve in wide soup bowls.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 23 grams, Carbohydrate 24 grams, Fat 36 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 9 grams, Sodium 1119 milligrams, Sugar 5 grams, TransFat 0 grams
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