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Chicken Bouillabaisse

1 chicken, 4 to 5 lb., cut into serving pieces, including backbone
Salt and freshly ground pepper, to taste
3 Tbs. canola oil
2 yellow onions, 1 quartered, 1 diced
2 garlic cloves, smashed
3 fennel bulbs, thinly sliced, stems and fronds
reserved
4 cups water
6 cups chicken stock
2 bay leaves
2 Tbs. chicken demi-glace
1 1/4 lb. Yukon Gold potatoes, cut 1/2 inch thick
Pinch of saffron threads
2 tsp. Pernod (optional)
1 Tbs. minced fresh chervil
1 Tbs. minced fresh tarragon
1 Tbs. fresh lemon juice
6 slices toasted country bread
6 Tbs. aioli (see recipe in extended entry)

Directions

Season the chicken with salt and pepper. In a large pot over medium-high heat, warm 2 Tbs. of the oil. Working in batches, brown the chicken on all sides, 4 to 5 minutes per side. Add the quartered onion, garlic, fennel stems, water, stock and bay leaves. Bring to a boil, then reduce the heat to medium-low and simmer until the meat nearly falls off the bones, about 1 1⁄2 hours. Discard the onion, garlic, fennel stems, bay leaves and backbone.

Transfer the chicken to a colander and let cool. Cut the meat into 1⁄2-inch pieces; discard the skin and bones. Skim the fat off the stock and whisk in the demi-glace.

In a fry pan over medium heat, warm the remaining 1 Tbs. oil. Add the diced onion and sliced fennel and cook, stirring occasionally, about 5 minutes. Add the onion mixture to the stock along with the potatoes, saffron and Pernod. Set the pot over medium heat and simmer until the potatoes are cooked through, about 10 minutes. Add the chicken, chervil, tarragon and lemon juice, and season with salt and pepper.

Ladle the stew into bowls and garnish with fennel fronds. Serve with toasted bread and aioli. Serves 6.

Aioli

This garlic-flavored mayonnaise, called aioli, makes a good sauce for peppers stuffed with rice, tomatoes and corn, and a sprightly yet simple dressing for warm white and green bean salad with tuna. It is also a classic accompaniment to bouillabaisse

Just a few tips will make preparing mayonnaise easier. First, make sure all the ingredients are at room temperature. Begin by making an emulsion with the egg yolk, mustard and just 1 Tbs. of the oil, then add the remaining oil very slowly and whisk constantly. Mayonnaise can also be made in a blender or in a small food processor fitted with the metal blade using this same basic method, with the motor running as the oil is added.

Ingredients:

1 egg yolk
1 tsp. Dijon mustard
1/3 cup olive oil
1/3 cup safflower or peanut oil
3 garlic cloves, finely minced
Salt and freshly ground pepper, to taste
Juice of 1/2 lemon
2 Tbs. warm water, if using aioli as
a sauce

Directions

In a bowl, whisk together the egg yolk, mustard and 1 Tbs. of the olive oil until an emulsion forms. Combine the remaining olive oil and the safflower oil in a pitcher. Drop by drop, add 2 to 3 Tbs. of the oil to the egg yolk mixture while whisking constantly. Once the mixture has thickened, add the remaining oil in a very fine, steady stream, whisking constantly, until all of it has been incorporated.

Stir in the garlic and season with salt, pepper and lemon juice. If using the aioli as a sauce, whisk in the warm water to lighten the aioli and make it barely fluid. Makes about 1 cup.

Posted by Ithildin at January 19, 2006 10:19 AM | PROCURE FINE OLD WORLD ABSINTHE