Chicken Bouillabaisse Recipe

Name: Chicken Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chicken stock; 1/2 teaspoon saffron threads; 4 tablespoons extra virgin olive oil; 6 chicken thighs with bone; 3 chicken breast halves with bone, each cut in 2; 1 cup chopped leeks; 1 cup chopped fennel bulb; 3 cloves garlic, minced; 2 cups finely chopped peeled ripe tomatoes; ⅓ cup dry white wine; 1/4 cup pastis; 6 sprigs fresh thyme; Salt and cayenne; Boiled small potatoes, toasted baguette slices and garlic mayonnaise (aioli), for serving

Servings: persons

1 cup chicken stock
1/2 teaspoon saffron threads
4 tablespoons extra virgin olive oil
6 chicken thighs with bone
3 chicken breast halves with bone, each cut in 2
1 cup chopped leeks
1 cup chopped fennel bulb
3 cloves garlic, minced
2 cups finely chopped peeled ripe tomatoes
⅓ cup dry white wine
1/4 cup pastis
6 sprigs fresh thyme
Salt and cayenne
Boiled small potatoes, toasted baguette slices and garlic mayonnaise (aioli), for serving

1
Heat stock to a simmer, remove from heat, add saffron and set aside.
2
Dry chicken pieces.
3
Heat 2 tablespoons oil in a large casserole or saute pan.
4
Add chicken, skin side down, and sear over high heat until golden, turning once.
5
Remove and set aside.
6
Pour off fat, leaving a film in the pan.
7
Add leeks, fennel and garlic, lower heat and cook until soft.
8
Add stock and saffron, scraping pan.
9
Add tomatoes, wine, pastis and thyme.
10
Bring to a fast simmer.
11
Cook 20 minutes.
12
Return chicken to pan along with any accumulated juices and simmer about 30 minutes, until cooked through.
13
Lower heat, season to taste with salt and cayenne, and add remaining olive oil.
14
Serve in soup plates or deep bowls and pass potatoes, toast and aioli alongside.

653

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.

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

You need 14 ingredients. The key ingredients include: 1 cup chicken stock, 1/2 teaspoon saffron threads, 4 tablespoons extra virgin olive oil, 6 chicken thighs with bone, 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

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