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Joined Date: May 14, 2006
Reviewed Chicken Bouillabaisse
"i sliced the potatoes but still had to turn the oven up to 375 after 45 minutes at 300 and let it go another 20 min. i used boneless skinless chicken thighs, so the chicken didn't dry out at all. i added flour to the salt/pepper/rosemary so that the chicken would brown better and stick a little less. this created a really nice fond for the sauce. i didn't puree it, just mashed the garlic against the side of the pan once it was tender. i left out the pernod, but the fennel seeds gave it just enough of that flavor for my taste. i thought the rouille absolutely made the dish. i had no trouble getting a thick mayonnaise-y consistency in the food processor with an egg yolk that had been out of the fridge about 10 minutes. adding the rouille turns the sauce into a kind of gravy, like adding sour cream to goulash. amazing dish!!!