BOUILLABAISSE DE POULET (CHICKEN POACHED IN WHITE WINE WITH PROVENCAL VEGETABLES, HERBS AND FLAVORINGS)

For the chicken: 2 tbsp. olive oil 1 small onion, thinly sliced

(about ½ cup) 1 small leek (or more onion), thinly sliced (about ¼ cup) 2 medium tomatoes, seeded and chopped (about ¾ cup) 2 cloves garlic, finely

chopped — Salt and black pepper 2 chicken thighs, on the

bone 2 chicken drumsticks ¾ cup dry white wine 1 cup chicken broth 1 bay leaf 2 sprigs fresh thyme ¼ tsp. fennel seeds, crushed 1 pinch saffron threads 1 2-inch piece orange peel — Cayenne pepper or Tabas

co sauce, to taste 2 medium red or Yukon Gold potatoes, sliced ¼-inch thick — Chopped fresh parsley for

garnish For Rouille 1 small pinch saffron

threads 1 tbsp. hot cooking liquid

from pot 2 cloves garlic, minced ½ cup mayonnaise ¼ tsp. sweet paprika — Cayenne pepper, to taste — Salt, to taste 1 Heat olive oil in a heavy pot over medium heat. Add onion and leek and cook covered for about 10 minutes, stirring frequently until tender but not browned. 2 Stir in the tomatoes and garlic. Cover and cook 5 minutes so that the tomatoes render their juices, then uncover, raise heat and let juices almost evaporate. 3 When tomatoes are done, season chicken lightly with salt and pepper and add to pot skin-side down, arranging vegetables around and on top. Cover and cook 10 minutes over medium heat, turning once. 4 Pour the wine and broth over the chicken. Add the bay leaf, thyme, fennel, saffron, orange peel and cayenne or Tabasco sauce. Cover and simmer slowly for 10 minutes. 5 Add potatoes and cook an additional 10 to 15 minutes or until chicken and potatoes are tender. 6 To serve: Skim off any surface fat, remove bay leaf, orange peel and thyme stems. Adjust seasoning with salt and pepper if needed. Ladle into bowls, serve with a dollop of rouille and crusty bread. 7 For rouille: Place saffron threads in a small bowl. Remove 1 tablespoon of the hot cooking liquid and allow saffron to soften a bit. Add remaining ingredients and whisk until smooth.