INGREDIENTS
1 serving
recipe: ina garten's barefoot contessa back to basics
2
chicken breasts — 10
2
chicken thighs
4
chicken drumstick kosher salt and pepper
1 tbsp
rosemary leaves —
2 tbsp
olive oil —
1 head
garlic — into cloves
1 tsp
saffron threads
1 tsp
fennel seeds
28 oz
tomato puree
1 1/2 cups
chicken stock
1 cup
wine
3 tbsp
pernod —
1 lb
yukon gold potatoes — baby sized
1 serving
crusty bread —
4 larges
garlic cloves
1 1/2 tsp
kosher salt
1 large
egg yolk
1 1/2 tbsp
lemon juice
1/2 tsp
saffron threads
1/4 tsp
pepper flakes
1/2 cup
olive oil —
1 serving
servings: 4-5