This recipe did take a little bit of work – but resulted in one of the tastiest dishes I’ve ever put on a plate. The complex layers of flavours really work so perfectly together. The rich tomato sauce and light rouille were so packed full of flavour and was absolutely delicious.
Adapted from Barefoot Contessa
- Pat the chicken dry with paper towel and season with salt, pepper and rosemary.
- Heat olive oil over medium heat in a large roaster, Dutch oven or similar. Brown the chicken in batches, 5 to 7 minutes per batch. Transfer chicken to a plate and set aside.
- Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white whine, Jagermeister, 2 teaspoons salt, and 1 teaspoon black pepper to the pot. Stir, being sure to scrape and browned bits on the bottom, and then simmer, about 5 minutes. Stirring occasionally.
- Preheat the oven to 375 degrees F. Add the potatoes and browned chicken pieces to the pot. Stir carefully. Cover the pot and bake until the potatoes are tender and the chicken is done, about 55 minutes. Serve hot in in bowls with a dollop of rouille and slices of crusty bread.
2 cloves garlic minced
1/2 teaspoons kosher salt
1 large egg yolk
1 tablespoons freshly squeezed lemon juice
1/4 teaspoon saffron threads
Pinch crushed red pepper flakes
1/2 cup olive oil
- In a stand mixer fitted with a whisk, whip until smooth the salt, garlic, egg yolk, lemon juice, saffron and red pepper flakes.
- With the mixer running on high, slowly pour in the olive oil to make a mayonnaise emulsion. Transfer the rouille to a bowl and in the fridge until ready to serve.