Bouillabaisse...sounds fancy but easy to do

One of my favorite kitchen tools is my Le Creuset Dutch Oven....

If you don't have one you should really make the investment. Pieces like this will last you a lifetime and are perfect for making soups and stews. What better way to make dinner then throw everything in one pot; it saves you so much time and there is very little to clean up!

I went to the best nutritionist years ago named Hermien Lee who taught me that the best way to stay healthy is to balance your protein and carbs. Never eat one without the other or you will still be hungry and they counter act each other. The problem is that most people eat more carbs then the proteins and vegetables and it should be the opposite.

One of my favorite dishes is Bouillabaisse, now I know this sounds complicated but it is very simple and anyone can make it. The perfect thing about this dish is that you get all of your proteins, vegetables and carbs. Not to mention that it is so flavorful and delicious. Here is a very simple recipe. I always add carrots to mine.

CHICKEN BOUILLABAISSE

recipe by Barefoot Contessa

Ingredients

• 1 (4 to 5-pound) chicken, cut into 10 pieces
• Kosher salt and freshly ground black pepper
• 1 tablespoon minced fresh rosemary leaves
• Good olive oil
• 1 large head garlic, separated into cloves and peeled
• 1 teaspoon saffron threads
• 1 teaspoon whole fennel seeds
• 1 (15 ounce) can tomato puree
• 1 1/2 cups good chicken stock, preferably homemade
• 1 cup dry white wine
• 3 tablespoons Pernod
• 1 pound baby Yukon gold potatoes, halved
• carrots sliced (or any vegetables that you see fit)
• Crusty French bread, for serving

Directions

Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary. Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch. Transfer the browned chicken pieces to a plate and set aside.

Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon of pepper to the pot. Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.

Meanwhile, preheat the oven to 300 degrees F.

Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the Dutch oven and add the sliced potatoes, carrots and browned chicken pieces with their juices. Stir carefully.

Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done. Check the seasonings and serve hot in shallow bowls with crusty bread.

Enjoy,

Jamielyn xoxo