recipes

INGREDIENTS
    2 tablespoons olive oil (or as needed)
    salt and freshly ground black pepper
    2 large split chicken breasts, on the bone, with the skin
    1 medium onion, finely chopped
    3 stalks celery, finely chopped
    1 small fennel bulb, finely chopped
    4 medium tomatoes, seeded and chopped --OR-- 
    1 can (15-ounce) petite diced tomatoes
    4 cloves garlic, chopped
    1 cup dry white wine
    2 cups chicken broth
    2 bay leaves
    2 sprigs fresh thyme
    1 pinch saffron threads
    1 (2-inch) piece orange peel
    1 teaspoon crushed red pepper flakes (or to taste)
    8 baby Yukon Gold potatoes, sliced 1/4-inch thick
    Chopped fresh parsley, for garnish
    
ROUILLE
    1 pinch saffron threads
    2 tablespoons hot cooking liquid from pot
    2 cloves garlic, minced
    1 cup mayonnaise
    1/2 teaspoon Hungarian paprika
    Cayenne pepper, to taste
    Salt, to taste

INSTRUCTIONS
Heat olive oil in a Dutch oven over medium-high heat. Season chicken generously with salt and black pepper. Place in the 
hot oil, reduce heat to medium and brown well on the skin 
side, approximately 6-7 minutes. Transfer to a plate.

Add the onion, celery and fennel to the oil (adding more if 
needed) and cook 8-10 minutes or until very soft. Add the 
tomatoes and garlic and cook 2 minutes.

Add the wine, chicken broth, bay leaves, thyme, saffron, orange peel and crushed red pepper flakes. Bring to a boil.Place the chicken back in the broth. Cover and cook 25-30 minutes  or until the chicken is thoroughly cooked through to at least 165 degrees. (Chicken should be able to be removed easily 
from bone.)

Add the potatoes and cook gently 10 more minutes or until 
potatoes are tender.

With a fork, remove skin and shred chicken into large chunks.Place back in broth. Add chopped fresh parsley.
    
ROUILLE
Place saffron threads in a small bowl. Remove 2 tablespoons  of the hot cooking liquid and allow saffron to soften a bit. Add remaining ingredients and whisk until smooth.

TO SERVE: 
Serve in shallow bowls with crusty bread, topped with a 
dollop of the rouille.