Barefoot Contessa Chicken Bouillabaisse Recipe

Ingredients for Barefoot Contessa Chicken Bouillabaisse

• 1.5 lbs boneless, skinless chicken thighs
• Kosher Salt & Freshly Ground Black Pepper
• Fresh Rosemary Leaf
• 2 tablespoons olive oil
• 4 cloves minced garlic
• Saffron Thread
• Fennel Seed
• 1 (14.5 oz) can diced tomatoes (pureed)
• 4 cups chicken stock
• Dry White Wine
• 1 tbsp Pernod
• Yukon Gold Potato

How to Make Barefoot Contessa Chicken Bouillabaisse

1. Pat 1.5 lbs boneless, skinless chicken thighs dry with paper towels and season generously with 1 tsp salt and 1/2 tsp black pepper. Add 1 sprig fresh rosemary.
2. Heat 2 tablespoons olive oil in a large Dutch oven (5-quart Le Creuset recommended) over medium-high heat. Brown chicken in batches for 5-7 minutes per batch, until golden brown. Set aside.
3. Reduce heat to medium-low. Add 4 cloves minced garlic, 1/4 tsp saffron threads (or 1/8 tsp saffron powder), 1 tsp fennel seeds, 1 (14.5 oz) can diced tomatoes (pureed), 4 cups chicken stock, 1/2 cup dry white wine (or sherry), 1 tbsp Pernod, 2 tsp salt, and 1 tsp black pepper to the pot.
4. Stir, scraping up any browned bits from the bottom. Simmer for 30-40 minutes, or until garlic is very tender, stirring occasionally.
5. Preheat oven to 300°F (150°C).
6. Carefully transfer the sauce to a food processor; puree until smooth.
7. Return the pureed sauce to the Dutch oven. Add 1 lb Yukon Gold potatoes, peeled and thinly sliced, and the browned chicken with its juices.
8. Stir gently to combine.
9. Cover and bake for 45-55 minutes, or until potatoes are tender and chicken is cooked through.
10. Taste and adjust seasonings. Add a little more chicken stock if desired for a thinner sauce.
11. Serve hot in shallow bowls with crusty bread for dipping.