Chicken Bouillabaisse recipe
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Ingredients
- ½ cup coarsely chopped onion ¼ cup coarsely chopped celery ¼ cup coarsely chopped carrot 1 tablespoon olive oil 1 tablespoon coarsely chopped garlic 1 teaspoon lemon zest ¾ teaspoon salt ½ teaspoon freshly ground black pepper ½ teaspoon saffron threads ¼ teaspoon fennel seeds ¼ teaspoon herbes de Provence 4 chicken thighs, skinned and trimmed of excess fat 5 Yukon Gold potatoes, peeled and halved ½ (14 ounce) can diced tomatoes ¾ cup water ½ 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 ¼ teaspoon paprika ⅛ teaspoon cayenne pepper 1 egg yolk ½ cup olive oil 1 pinch salt to taste
Nutrition Info
- 937.3 caloriescarbohydrate: 55.5 gcholesterol: 171.1 mgfat: 60.9 gfiber: 7.2 gprotein: 35.3 gsaturatedFat: 16.9 gservingSize: -sodium: 1221.8 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Chicken Bouillabaisse
Directions
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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.
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.
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.
Serve bouillabaisse in warmed soup plates with a spoonful of rouille drizzled on top.