| Level: | Advanced |
| Total: | 2 hr 20 min |
| Prep: | 30 min |
| Cook: | 1 hr 50 min |
| Yield: | 3 servings |
Ingredients
- 1 (4 to 5-pound) chicken, cut into 10 pieces
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced fresh rosemary leaves
- Good olive oil
- 1 large head garlic, separated into cloves and peeled
- 1 teaspoon saffron threads
- 1 teaspoon whole fennel seeds
- 1 (15 ounce) can tomato puree
- 1 1/2 cups good chicken stock, preferably homemade
- 1 cup dry white wine
- 3 tablespoons Pernod
- 1 pound baby Yukon gold potatoes, halved
- Rouille, for serving, recipe follows
- Crusty French bread, for serving
- 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
Instructions
- 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.
- Meanwhile, preheat the oven to 300 degrees F.
- 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.
- 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.
Reviews
I make a wickedly good chicken stew but wanted to try something different so I followed this recipe. What a waste of my time . Like other reviewers I ended up throwing it away I thought Ina said her recipes get tested until perfect? This is far from perfect. So by the time we actually tried it – it was 7:30 pm and I didn’t want to try and cook something else so we pizza delivered.
I’ve always been a huge fan of Ina – I have all her cookbooks…EVERY one! This is the first, and hopefully only, recipe that failed me. My husband will eat & try anything. He tried the sauce as I was preparing the dish & asked what the “funky” taste was. The only thing I could come up with was too much saffron. Any time I make a new recipe for the first time, I try to follow it to the letter. Then I made the rouille…a thin runny mess. He tasted the sauce a second time & no improvement. I ended up throwing the sauce & rouille away & simply roasting the chicken pieces. I think this one needs more testing or a total redo.
I have never had a failed recipe from Ina…. But this one was insanely off on the cooking time. I’m in well over an hour currently and still the potatoes are not cooked. I have cranked the temp up… fingers crossed
I love Ina but this recipe failed me. I did exactly as instructed and the potatoes never fully cooked. I had even quartered them. Cooking time was completely off. Also it was too heavy on saffron a fourth of what was instructed would have sufficed. The rouille was a disaster. Runny and bitter. I ended up throwing it away. Sorry Ina but I won’t be making this again.
This recipe was absolutely delicious, but the cook time was wildly off. Maybe Ina’s oven is just that much better or maybe my Dutch oven wasn’t the right size (too small?), but I ended up leaving it in the oven for 85 minutes and then another 15 after taking out the chicken and leaving only the potatoes in the pot.
Next time I’ll probably cook the potatoes until fork tender before adding them to the sauce with the chicken.
Believe it or not, for those who are having a problem with the rouille, it could be the weather. A thunder storm, or threat of, can interfere with the emulsion. I have found this to be true, not just an urban legend. I believe even a bad rainstorm ,or threat of, can have the same effect.
Okay. Did a 1/2 inch dice on the yukon golds and set the oven at 350. After 50 mins, potatoes not done! Another 20 mins, tho, and they are fine. And yes, I tweaked the recipe, and it turned out delicious. First I sauted a fennel bulb, a leek, and two carrots in the fond before adding the liquid and garlic. And also put in a tbsp of tomato paste and a 4 inch strip of orange zest. And, anticipating a longer oven time, I used all bone-in thighs. And left out the pernod, but kept the saffron. Turned out great.
Incredibly easy, and so very delicious!
great meal! I saw Ina make this dish on t.v and thought how delicious it looked! I had to make it!!!!! It was a hit, my husband and my kids loved it, they even asked for seconds! will make again soon 🙂
This is a favorite in my house. Perfect for a fall night. I make it exactly to Ina’s specs except use all thighs and breasts (bone in) and add carrots. Do NOT skip the rouille. It takes 5 min. to make and SO worth it. Kicks the whole dish up a notch!