Chicken Bouillabaisse

Last week I was having a Julia Child moment. Maybe because I saw her in all her quirky cooking glory on the Cooking Channel??? I don't know, but I suddenly had the desire to cook something decidedly French. The other cooking queen, Ina, has a Provencal Chicken Bouillabaisse in her cookbook, Back to Basics. I combined Ina's recipe with another and a few of my own ideas.
I wanted to butcher up my own chicken, so I used a whole one. The only issue was: I had no idea how to butcher a chicken and really crappy knives. The chicken butchering started off with lots of enthusiasm and ended up with a call to my mom in hysterics and eventually, Brian stepping in to cut up the sucker. (Everyone needs a Brian I've decided). So, Brian saved the day or rather the Bouillabaisse.
If I were to do it all over, I would instead use bone-in, skin-on thighs and drumsticks or chicken breasts. So much easier and lots faster. Bouillabaisse is typically made with fish and while I thought this was a great meal, I have made a few adjustments to the recipe I initially used, so that your Bouillabaisse turns out even better. Good luck.
Note: what gives this dish it's unique flavor is partially due to the saffron threads. Don't skimp on them, but please note that they run about $16 to $22 to purchase 2 teaspoons or so.

Chicken Bouillabaisse, Cunningham Style
serves 4-5
Ingredients
1 whole organic chicken, cut into serving pieces OR 2 breasts, 2 drumsticks, and 2 thighs bone-in and skin on
2 tablespoons olive oil
1 tablespoon unsalted butter
1 small yellow onion, chopped
1 fennel bulb, diced
1 large sprig rosemary, leaves removed and chopped
1 head of garlic, cloves peeled
2 teaspoons dried thyme
1 teaspoon whole fennel seeds
1 teaspoon saffron threads
2 pinches cayenne
1 (15 ounce) can crushed tomatoes
3 tablespoons tomato paste
About 2 cups organic chicken stock
1 1/4 cup dry white wine
24 oz Yukon Gold potatoes, halved
Kosher Salt and fresh ground pepper

Rouille, Ina Style
4 large garlic cloves,minced
1.5 teaspoons kosher salt
1 egg yolk, at room temp
1.5 tablespoons lemon juice, freshly squeezed
1/2 teaspoon saffron threads
1/4 teaspoon red pepper flakes
1 c olive oil

Preheat your oven to 325 degrees.
Heat olive oil and butter in a dutch oven or another large oven proof pan. Season the chicken on all sides with salt, pepper and rosemary. When pan is hot, add the chicken pieces (in batches) and brown on all sides. Add a splash of white wine while browning. When chicken is brown remove, set aside and cover in foil.
Add the fennel bulb and onion to hot pan and let them turn soft. Add the garlic, saffron, thyme, cayenne,tomatoes, paste, chicken stock and white wine to pot. Season heavily with salt and pepper. Simmer for 25-35 minutes, allowing to reduce a tad.
In batches, pour the sauce into a blender or food processor. Puree until smooth. Pour puree into pan along with browned chicken and potatoes. Simmer on stove for another 10 minutes. Then, cover and place in oven for about 45 minutes. Season again with salt and pepper and serve with rouille.

For the rouille: combine garlic, salt, egg yolk, lemon juice, saffron and red pepper flakes in food processor. Pulse until smooth. On low speed, slowly pour in olive oil allowing rouille to emulsify. Process until rouille is thick, yellowy and mayo like.
Serve with crusty bread atop Bouillabaisse.
BON APPETIT!