You may also like
Categories:
chicken salt extra-virgin olive oil onions leeks garlic fennel bulb threads cayenne pepper tomato tomato paste flour chicken stock potatoes baguette egg yolk thyme
Viewed: 46 - Published at: 8 years agoIngredients
- 1 frying chicken, cut in 10 pieces
- Salt and freshly ground white pepper
- 2 tablespoons plus 3/4 cup extra virgin olive oil
- 2 medium onions, thinly sliced
- 1 cup thinly sliced leeks, white and light green only
- 1 head garlic, peeled, all but 2 cloves sliced thin
- 1/2 fennel bulb, sliced thin
- 3 pinches saffron threads
- 1/4 teaspoon cayenne pepper, or to taste
- 23 cup diced ripe tomato or diced well-drained canned tomato
- 1 tablespoon tomato paste
- 1/2 tablespoon flour
- 3 1/2 cups chicken stock
- 8 small Yukon Gold potatoes
- 1 6-inch piece baguette
- 1 egg yolk
- 1 6-inch strip orange peel
- 1 ounce Pernod or Ricard
- 4 branches fresh thyme
Method
- Dry chicken, and season with salt and pepper.
- Pour 2 tablespoons oil in deep saute pan or casserole large enough to hold chicken in a single layer.
- Place over high heat until starting to smoke, add chicken skin side down, and saute until golden brown, turning to brown both sides.
- Remove chicken to a platter, lower heat to medium, and add onions, leeks, sliced garlic and fennel.
- Cook, stirring, until starting to soften.
- Sprinkle on 2 pinches saffron and the cayenne, cook a few minutes longer, then add tomato and tomato paste.
- Cook a minute more, sprinkle with flour, stir, then return chicken to pan, along with any juices from the platter.
- Add stock, bring to a simmer, and cook 20 minutes.
- Remove 4 breast pieces from the pan.
- Continue cooking remaining chicken 15 to 20 minutes longer, until done, then remove from pan.
- Skim any foam from surface of sauce.
- While chicken cooks, place potatoes in a saucepan, add salted water to cover, and boil until just tender.
- Drain.
- Peel when cool enough to handle.
- Place remaining pinch saffron in a small dish, and pour 1 tablespoon boiling water over it.
- Slice piece of baguette lengthwise in 4 pieces, and toast.
- Rub with one garlic clove, and brush with a little oil.
- Place egg yolk in a mixing bowl.
- Force remaining garlic clove through a press, and add it to yolk.
- Beat with a whisk.
- Strain in water from steeping saffron, and beat.
- Slowly drizzle in remaining olive oil, beating vigorously, until mixture thickens to mayonnaise consistency.
- Season with salt and pepper, and refrigerate until serving time.
- Add orange peel, Pernod and thyme to saute pan, cook 5 minutes, then remove orange peel and thyme.
- Season sauce with salt and cayenne to taste.
- Add potatoes and chicken to pan.
- Reheat.
- Serve chicken and potatoes in warm soup plates with sauce.
- Spread some of the garlic-saffron mayonnaise (aioli) on toasted baguette slices, and place one alongside each serving.
- (Reserve remaining aioli for another use.)
- Serve at once.
