Chicken Bouillabaisse

Chicken Bouillabaisse
  • Bouillabaisse:
  • 1/2 cup coarsely chopped onion
  • 1/4 cup coarsely chopped celery
  • 1/4 cup coarsely chopped carrot
  • 1 tablespoon olive oil
  • 1 tablespoon coarsely chopped garlic
  • 1 teaspoon lemon zest
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon saffron threads
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon herbes de Provence
  • 4 chicken thighs, skinned and trimmed of excess fat
  • 5 Yukon Gold potatoes, peeled and halved
  • 1/2 (14 ounce) can diced tomatoes
  • 3/4 cup water
  • 1/2 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®) (optional)
  • Rouille:
  • 2 large cloves garlic, peeled
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1 egg yolk
  • 1/2 cup olive oil
  • salt to taste (optional)


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

05/06/2018
Chicken Bouillabaisse, recipe PT15M PT1H 5 455 calories

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