We're having a WICKED storm and I'm hoping I have enough good karma out there to prevent our basement from flooding.In the meantime, here's a yummy recipe to warm your bones. I love cooking almost as much as I love making art. I am absolutely incapable of following a recipe to a tee. Here's a Barefoot Contessa recipe with my special touches:
Ina + Katie's Chicken Bouillabaisse
1 4-5 lb chicken cut into 10 pieces
Sea salt and freshly grounded pepper
1.5 Tlb freshly chopped Rosemary
Good EVOO
8ish garlic cloves
1 heaping tsp saffron threads
1 tsp fennel seeds
1 star anise
1 15 oz San Marzano tomato puree
1.5 homemade veggie stock (you should always have homemade veg stock on hand! Save your old mushroom bottoms, carrots, tomato pieces, fresh herbs, onions, garlic, shallots, fresh ginger, white wine, etc. - boil with 4+ cups water for 2-3 hours. Use some and freeze the rest).
1.5 cups dry Spanish or French rose wine
1 lb red potatoes halved
Pat chicken dry with paper towels and season it generously with salt and pepper and rosemary. Heat EVOO over med heat in a lg dutch oven. Brown chicken pieces in batches and set aside.
Lower heat to med-low and add the garlic, saffron, fennel seeds, star anise, tomato puree, veg stock, rose wine, two heaping pinches salt, and 1 heaping tsp pepper to pot. Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 mins, until the garlic is tender, stirring occasionally.
Preheat oven to 300 degrees.
Remove the star anise. Puree this sauce with, hopefully you have one - a hand held emulsifier. If not, sorry my friend, puree in batches in a food processor. Add chicken + their juices and the potatoes to the pureed sauce. Cover pot and bake until potatoes are tender and the chicken is done. Check it at 45 mins - in my oven it usually take about 1 hour and 10 mins. Check seasonings - you'll probably need to add more salt and pepper and I like to add more rose wine to give it a kick! Serve with yummy bread from your local bakery. Enjoy!
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