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RUSSELL'S RECIPES have been tested over the years in a notably inefficient kitchen. They have proven their reliability and can withstand late-arriving guests, mismatched cutlery, and requests for Coca-cola, beer, or iced tea.

Tuesday, May 29, 2007

CHICKEN BOUILLABAISSE

CHICKEN BOUILLABAISSE
(Adapted from a recipe by the great Raymond Oliver)

1 chicken, cut into 8/10 pieces
1 teaspoon ground saffron
2 tablespoons pastis (Pernod, Ricard)
20 cl olive oil
Salt & Pepper
2 onions, chopped
5 cloves of garlic, crushed
6 tomatoes, skinned, seeded & chopped
10 small spring of fennel and/or teaspoon crushed fennel seeds
2 tablespoon chopped parsley
4 potatoes, peeled and thickly sliced


Marinate for one hour the chicken pieces in a bowl with the saffron, pastis, 10 cl olive oil, salt & pepper.

Heat rest of olive oil in a casserole and add the onions and garlic. When softened add the tomatoes. When well mixed add the fennel, parsley, chicken pieces and the marinade. Pour on boiling water to cover. Cover with top of casserole.

After 10 minutes add the potatoes and simmer for approx 1/2 hour until chicken and potatoes are cooked.

Uncover the casserole and boil fast to thicken the sauce.

Serve with rice or extra potatoes to mop up the sauce.



Russell Hone

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