Chicken Bouillabaisse Recipe

Name: Chicken Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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(R)) (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)

Servings: persons

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(R)) (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.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Bouillabaisse:, 1/2 cup coarsely chopped onion, 1/4 cup coarsely chopped celery, 1/4 cup coarsely chopped carrot, and more.

Yes, Chicken Bouillabaisse falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Bouillabaisse

How did you like this recipe?

Frequently Asked Questions