Chicken Bouillabaisse with Herbed Roasted Potatoes and Spicy Sour Cream

This recipe is adapted from my own recipe box. Rather than cook the potatoes in the dish, I decided to roast them and serve the bouillabaisse and a spicy sour cream atop.

olive oil
1 lb boneless skinless chicken thighs, cut into chunks
1 onion, chopped
handful baby carrots, chopped
2 cloves garlic, minced
1/4 t anise
1/4 t thyme
1/2 cup dry white wine
pinch saffron threads
salt and ground black pepper
1 small can (14.5 oz) diced tomatoes
1 t grated lemon zest

Heat olive oil in a Dutch oven over medium high heat. Add the chicken, cooking til well browned on all sides. Stir in onion and carrots and cook another 5-10 minutes or til veggies are tender. Stir in garlic and cook another minute. Stir in spices, wine and saffron and cook til wine reduces. Add salt, pepper, tomatoes and zest. Bring to a boil; cover and  reduce heat to medium low and simmer for 30 minutes.

Herbed Roasted Potatoes
2 potatoes, peeled and quartered
vegetable oil
herb blend: thyme, tarragon, chives, parsley
salt and pepper

Bake potatoes at 375° til golden brown, about 25 minutes. Drizzle with oil and sprinkle with herbs and salt and pepper. Toss and bake another 5 minutes.

Spicy Sour Cream
1/4 cup sour cream
1 garlic clove, minced
1/2 t paprika
pinch cayenne pepper
salt to taste

Blend ingredients in a small bowl. Refrigerate til needed.

I served the bouillabaisse atop the potatoes with a dollop of sour cream.

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