Garlicky Chicken

 Garlicky Chicken

The  following recipe is from Julia Child in the Oct. issue of Food and Wine

Magazine. It is a garlicky chicken stew, based on the Provencal Bourride, or

fish stew,  made instead with chicken. The aioli, which is added as a final

enrichment gives the stew its wonderful flavor - and name!  I made this with

ab. 5 lbs. chicken parts - using 2 whole chickens plus a couple of extra legs

 so I just increased the liquid a bit - using extra stock and wine as needed.

I also made this with all fresh regular tomatoes as I didnt have any canned

-plum or otherwise! Finally, my husband prefers rice to boiled potatoes, so

 no potatoes were added. We had the stew over the rice, with the 

sauce/soup.

Separate bowls had extra soup in them - but we really didnt drink this - just

took sips to see how it tasted by itself -- wonderful but very rich! This

amount of chicken gave us two meals.

For the Stew:

3/4 cup sliced oninons

3/4 cup sliced leeks, white and tender green parts only

2 Tab. olive oil

3 medium cloves garlic, pureed

3 cups chopped, peeled, and seeded plum tomatoes - half canned, half fresh

3-4 lbs. bone in chicken parts

Salt and freshly ground pepper

3 cups chicken stock or canned broth

2 1/2 cups dry white wine

2 imported bay leaves

1/2 teas. thyme

1/2 teas. fennel seeds, crushed

3 pinches saffron threads

3 inch piece of dried orange peel

1/4 teas. hot pepper sauce

Boiled potatoes

1/4 cup chopped fresh parsley

For the Aioli:

6 large cloves garlic (I used ab. 8)

Salt

1/2 cup lightly packed fresh bread crumbs

1/2 teas. white wine vinegar

6 large egg yolks

1/2-1 cup fruity olive oil

Season the chicken with salt and pepper and arrange the pieces in the

casserole, spreading the vegetables over and around them. Cover and cook 

for 5 min. then turn and cook for 5 min. longer . Pour in the stock and wine, 

adding just enough liquid to barely cover the chicken. Add the bay leaves, 

thyme, fennel seeds, saffron, orange peel, and hot pepper sauce. Season 

lightly with salt and pepper. Cover and simmer 15-25 min., depending on 

the cuts of chicken selected. The chicken is done when the meat feels springy 

at the fleshiest part and the juices run clear yellow if the meat is pierced.

Transfer the chicken to a plate. Remove the skin. Tip the casserole and skim

the fat from the cooking juices. Return the chicken to the casserole. (The

stew can be made to this point up to 1 day ahead. Refrigerate it uncovered,

then cover when chilled.)  

Make the aioli: Puree the garlic cloves in a mortar. Add 1/2 teas. salt and

pound to a fine paste. Pound in the breadcrumbs and a few drops of the

vinegar.     Add the egg yolks and pount to a thick and sticky mass. Whisk in

he oil by droplets to make a thick sauce. If the aioli becomes very stiff,

whisk in drops of the vinegar. Season with salt. If not serving shortly,

cover with plastic wrap and refrigerate.

Bring the stew just to a simmer. Gradually and by driblets, whisk 1 cup of

the hot cooking liquid into the aioli. Pour the aioli into the casserole and

swirl slowly over moderate heat for several minutes until the sauce thickens

to the consistency of light cream.  Be very careful not to let the sauce come

near a simmer (the yolks will scramble) but you must let it heat to the point

of thickening; it will register over 160 - enough to kill of any harmful

bacteria! Discard the bay leaves.

Ladle the stew into warm soup plates. Add a serving of potatoes and garnish

with parsley. Serve immediately, with a fork, knife, and spoon.