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1
Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary.
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2
Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch.
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3
Transfer the browned chicken pieces to a plate and set aside.
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4
Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon of pepper to the pot.
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5
Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.
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6
Meanwhile, preheat the oven to 300 degrees F.
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7
Carefully pour the sauce into the bowl of a food processor fitted with the steel blade.
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8
Puree until smooth.
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9
Return the sauce to the Dutch oven and add the sliced potatoes and browned chicken pieces with their juices.
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10
Stir carefully.
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11
Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done.
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12
Check the seasonings and serve hot in shallow bowls with big dollops of Rouille and slices of crusty bread.
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13
Place the garlic and salt on a cutting board and mince together.
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14
Transfer the mixture to a food processor fitted with the steel blade.
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15
Add the egg yolk, lemon juice, saffron, and red pepper flakes.
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16
Process until smooth.
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17
With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion.
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18
Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.
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19
*RAW EGG WARNING
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20
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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21
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
