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Chicken Bouillabaisse
Chicken Bouillabaisse
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Saffron and white wine-infused stew with chicken, kielbasa, potatoes, and onions, inspired by bouillabaisse.
Ingredients:
  • 0.5 cup coarsely chopped onion
  • 0.25 cup coarsely chopped celery
  • 0.25 cup coarsely chopped carrot
  • 1 tablespoon coarsely chopped garlic
  • 1 teaspoon lemon zest
  • 0.75 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon saffron threads
  • 0.25 teaspoon fennel seeds
  • 0.25 teaspoon herbes de Provence
  • 4 chicken thighs, skinned and trimmed of excess fat
  • 5 Yukon Gold potatoes, peeled and halved
  • 0.5 (14 ounce) can diced tomatoes
  • 0.75 cup water
  • 0.5 cup dry white wine
  • 10 ounces kielbasa sausage, cut into 4 pieces
  • 1 tablespoon chopped fresh tarragon
  • 2 teaspoons anise-flavored liqueur (such as Pernod®)
  • 2 large cloves garlic, peeled
  • 0.25 teaspoon paprika
  • 0.125 teaspoon cayenne pepper
  • 1 egg yolk
  • 0.5 cup olive oil
  • 1 pinch salt to taste
Instructions:
  • In a bowl, mix together onion, celery, carrot, 1 tablespoon of olive oil, chopped garlic, lemon zest, 3/4 teaspoon of salt, pepper, saffron, fennel seeds, and herbes de Provence. Add chicken and coat evenly. Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld.
  • Pour the chicken mixture into a shiny stainless steel pot, then toss in the potatoes, tomatoes, water, and white wine. Cover it up and bring it to a lively boil; lower the heat and let it gently simmer for 25 minutes. Toss in the sausage and cook for an additional 5 minutes. Finish by stirring in the aromatic tarragon and a splash of liqueur.
  • Transfer half the cooked potato and 1/4 cup liquid from the pot to a food processor. Add peeled garlic, paprika, and cayenne pepper. Process for about 10 seconds until smooth. With the processor running, add the egg yolk and slowly pour in 1/2 cup of olive oil until the rouille is smooth. Season with salt.
  • Serve the fragrant bouillabaisse in warmed soup plates topped with a dollop of spicy rouille for a perfect finishing touch.

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