This recipe was inspired by Ina Garten’s Chicken Bouillabaisse recipe, but I left out so many ingredients, including the white wine, pernod, saffron, rosemary, fennel seeds, and the garlic rouille, that I don’t think it would be considered a bouillabaisse anymore. I also reduced the chicken in the recipe from a whole chicken to two bone-in breasts so it was the right amount for me and Ed.
- 2 chicken breasts, with bone and skin
- 2 Tbsp olive oil
- 1 quart homemade chicken stock
- 12 oz. crushed tomatoes in basil
- 6-8 cloves garlic, peeled
- 1 tsp thyme leaves (or chopped rosemary, but I didn’t have any)
- 1 lb baby Yukon gold potatoes, halved (or larger ones, cut up)
- 5 thin carrots, peeled and cut into chunks
- 1 red onion, sliced
- salt and pepper
Heat the olive oil in a Dutch oven. Season the chicken with salt and pepper on both sides, then brown in the olive oil. Remove the chicken from the pan, then add the stock, tomatoes, garlic cloves, thyme, 1 tsp salt, 1 tsp pepper to the pan. Simmer for 30 minutes, then carefully pour it into a food processor and pulse to puree the sauce. Return the sauce to pan, add in the browned chicken breasts, potatoes, carrots, and onion. Bring to a boil, then put in a 350°F oven for 50-60 minutes, until the chicken is cooked through and the vegetables are soft.
Reading through the comments on the food network recipe, I saw some people added fennel, leeks and orange zest, which sound good so maybe I’ll try some of those additions next time, too. Also, I could easily double the chicken or add some thighs and still have plenty of veggies in there to serve 4 people. Ed and I ate the leftover vegetables for lunch the next day and they were really good in that garlicky sauce. Just be prepared for the garlic breath!