One of Francine's passions is cooking and we'd like to share with you one of her favorite recipes: Chicken Bouillabaisse.

She was featured in a New York Times Magazine article discussing her philosophy on life, business, design and of course the unifying passion of cooking. Enjoy the recipe!

Francine Farkas Sears NYT

(Photo Credit-Elinor Carucci for The New York Times)

 

Chicken Bouillabaisse 

1/2 cup coarsely chopped onions 
1/4 cup coarsely chopped celery 
1/4 cup peeled, coarsely chopped carrots 
2 tablespoons finely chopped garlic 
1 tablespoon extra-virgin olive oil 
1/2 teaspoon saffron threads 
1 teaspoon grated lemon zest 
1 teaspoon all-purpose flour 
1/4 teaspoon fennel seeds 
1/4 teaspoon herbes de Provence 
3/4 teaspoon salt 
1/2 teaspoon freshly ground pepper 
4 half bone-in chicken breasts 
4 chicken thighs 
1 1/2 cups canned plum tomatoes, diced, with liquid 
1 cup dry white wine 
1 dried hot red chili pepper 
5 medium red bliss or Yukon gold potatoes, scrubbed and halved 
10 ounces chorizo sausage, cut into 1-inch lengths 
24littleneck clams, well scrubbed 
1 tablespoon Pernod 
1 tablespoon chopped tarragon 
Rouille (see recipe). 

1. In a nonreactive bowl, stir together the onions, celery, carrots, garlic, olive oil, saffron, zest, flour, fennel seeds, herbes de Provence, salt and pepper. Add the chicken breasts and thighs and toss to coat. Cover and refrigerate at least 2 hours.

2. Dump the chicken and marinade into a large pot. Add the tomatoes, wine, chili pepper and 1 1/2 cups water. Pierce the potato halves with a sharp skewer and add to the pot. Place over medium-high heat, cover and bring to a boil. Adjust heat and simmer gently, covered, for 25 minutes, stirring occasionally.

3. Add chorizo to the pot and cook, covered, 5 more minutes. Poke potatoes with a fork to see if they are just tender; continue to simmer until they are. When potatoes are tender, remove one potato half and 1/4 cup of liquid from the pot and set aside for the rouille. Add the clams, sticking them down into the liquid. Simmer until the clams open. Taste and adjust seasoning.

4. If a lot of clear fat has risen to the top of the soup, use a spoon to skim some off and discard. Stir in Pernod and tarragon. Ladle into bowls and serve, passing the rouille for guests to dollop into their bowls. Adapted from Francine Farkas Sears. Serves 8. 

Rouille 
1/2 cooked potato and 1/4 cup cooking liquid from chicken bouillabaisse (see recipe) 
2 large cloves garlic, peeled 
1/4 teaspoon paprika 
1/8 teaspoon cayenne pepper 
1 large egg yolk 
1/2 cup extra-virgin olive oil 
Salt to taste. 

1. Peel potato and place with the cooking liquid in the container of a blender. Add the garlic, paprika and cayenne. Blend until very smooth.

2. Add the egg yolk and pulse to combine. With the motor running, very slowly drizzle in the olive oil. Season to taste with salt. Adapted from Francine Farkas Sears. Makes 1 cup.