Contributed by Asmodeus
Really a winter dish but very good, and not hard. It's traditionally a soup, but what I always do is serve it first as a soup with about half the chicken, then there's just enough left over that it's a nice saucy dish for the next day. Major garlic lovers only need apply. Oh, and this is a recipe I got from one of my students and adapted many years ago.
Saute leeks and onions very slowly in one-quarter cup of olive oil until soft. Add the tomato pulp (seeded, please!) and 4 cloves garlic.
Place 3-4 lbs. chicken pieces, salted lightly, in a large oven-proof casserole. Add the tomato mixture (above) and cook over moderate heat for about 10 minutes, turning once.
Pour over the above: dry white wine, chicken broth, bay leaf, thyme , crushed fennel seed , saffron and orange peel.
Cover and cook slowly at 325 for about 20 minutes. Remove chicken and keep warm, then make aioli with remaining 8 cloves garlic, remaining 3/4 c. extra-virgin olive oil, 6 egg yolks, 1/2 t. salt and 1/3 c. fresh breadcrumbs (Same instructions as before, just put the breadcrumbs in with the garlic and yolks).
When done: Temper the aioli: add a spoonful of the hot sauce and stir it in quickly, then repeat this three or four times until the aioli is very warm. If you don't do this, you'll end up with scrambled eggs. Mix aioli into sauce and stir constantly over low heat until thickened. Remove from heat immediately, and serve with chicken and plenty of chopped fresh parsley (flat leaf, of course).
Very nice with roasted potatoes and fennel root.
This page last updated 08/192003/