Name: Chicken Bouillabaisse
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: Coarsely chopped onion - ½ cup; Coarsely chopped celery - ¼ cup; Coarsely chopped carrot - ¼ cup; Olive oil - 1 tablespoon; Coarsely chopped garlic - 1 tablespoon; Lemon zest - 1 teaspoon; Salt - ¾ teaspoon; Freshly ground black pepper - ½ teaspoon; Saffron threads - ½ teaspoon; Fennel seeds - ¼ teaspoon; Herbes de Provence - ¼ teaspoon; Chicken thighs, skinned and trimmed of excess fat - 4; Yukon Gold potatoes, peeled and halved - 5; Diced tomatoes - ½ (14 ounce) can; Water - ¾ cup; Dry white wine - ½ cup; Kielbasa sausage, cut into 4 pieces - 10 ounces; Chopped fresh tarragon - 1 tablespoon; Anise-flavored liqueur (such as Pernod®) (Optional) - 2 teaspoons; Garlic, peeled - 2 large cloves; Paprika - ¼ teaspoon; Cayenne pepper - ⅛ teaspoon; Egg yolk - 1; Olive oil - ½ cup; Salt to taste - 1 pinch

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Bouillabaisse

1. Coarsely chopped onion - ½ cup

2. Coarsely chopped celery - ¼ cup

3. Coarsely chopped carrot - ¼ cup

4. Olive oil - 1 tablespoon

5. Coarsely chopped garlic - 1 tablespoon

6. Lemon zest - 1 teaspoon

7. Salt - ¾ teaspoon

8. Freshly ground black pepper - ½ teaspoon

9. Saffron threads - ½ teaspoon

10. Fennel seeds - ¼ teaspoon

11. Herbes de Provence - ¼ teaspoon

12. Chicken thighs, skinned and trimmed of excess fat - 4

13. Yukon Gold potatoes, peeled and halved - 5

14. Diced tomatoes - ½ (14 ounce) can

15. Water - ¾ cup

16. Dry white wine - ½ cup

17. Kielbasa sausage, cut into 4 pieces - 10 ounces

18. Chopped fresh tarragon - 1 tablespoon

19. Anise-flavored liqueur (such as Pernod®) (Optional) - 2 teaspoons

20. Garlic, peeled - 2 large cloves

21. Paprika - ¼ teaspoon

22. Cayenne pepper - ⅛ teaspoon

23. Egg yolk - 1

24. Olive oil - ½ cup

25. Salt to taste - 1 pinch

How to cook deliciously - Chicken Bouillabaisse

1. Stage

Combine onion, celery, carrot, 1 tablespoon olive oil, chopped garlic, lemon zest, 3/4 teaspoon salt, pepper, saffron, fennel seeds, and herbes de Provence in a bowl; add chicken and turn to coat. Cover bowl and refrigerate until flavors combine, at least 15 minutes.

2. Stage

Transfer chicken mixture to a stainless steel pot; add potatoes, tomatoes, water, and white wine. Cover and bring to a boil; reduce heat to low and simmer for 25 minutes. Add sausage and cook for 5 minutes. Stir tarragon and liqueur into pot.

3. Stage

Remove half of a cooked potato and 1/4 cup liquid from the pot and place in a food processor; add peeled garlic, paprika, and cayenne pepper. Process until smooth, about 10 seconds. Add egg yolk and keep processor running; pour in 1/2 cup olive oil slowly until incorporated and rouille is smooth. Season with salt.

4. Stage

Serve bouillabaisse in warmed soup plates with a spoonful of rouille drizzled on top.