Chicken Bouillabaisse Recipe

Name: Chicken Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon good olive oil; 1 tablespoon coarsely chopped garlic; 1/2 teaspoon saffron threads; 1 teaspoon grated lemon zest; 3/4 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1/4 teaspoon fennel seeds; 1/4 teaspoon herbes de Provence; 1/2 cup coarsely chopped onion; 1/4 cup coarsely chopped celery; 1/4 cup coarsely chopped carrot; 4 chicken thighs (about 1 3/4 pounds total), skin and fat discarded; 1 can (14 1/2 ounces) diced tomatoes, drained; 1/2 cup dry white wine; 3/4 cup water; 3 medium Yukon Gold potatoes (about 1 pound), peeled and quartered; 1 kielbasa sausage (about 10 ounces), cut into 4 pieces; 2 teaspoons Pernod or Ricard liqueur (optional); 1 tablespoon chopped tarragon, chives or parsley; 2 large garlic cloves; 1/8 teaspoon cayenne pepper; 1/4 teaspoon paprika; 1 large egg yolk; 1/2 cup extra virgin olive oil; Dash of salt

Servings: persons

1 tablespoon good olive oil
1 tablespoon coarsely chopped garlic
1/2 teaspoon saffron threads
1 teaspoon grated lemon zest
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon fennel seeds
1/4 teaspoon herbes de Provence
1/2 cup coarsely chopped onion
1/4 cup coarsely chopped celery
1/4 cup coarsely chopped carrot
4 chicken thighs (about 1 3/4 pounds total), skin and fat discarded
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup dry white wine
3/4 cup water
3 medium Yukon Gold potatoes (about 1 pound), peeled and quartered
1 kielbasa sausage (about 10 ounces), cut into 4 pieces
2 teaspoons Pernod or Ricard liqueur (optional)
1 tablespoon chopped tarragon, chives or parsley
2 large garlic cloves
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
1 large egg yolk
1/2 cup extra virgin olive oil
Dash of salt

1
Mix the olive oil, garlic, saffron, lemon zest, salt, pepper, fennel seeds, herbes de Provence, onion, celery and carrot in a large bowl.
2
Add the chicken and turn to coat.
3
Cover and refrigerate until you are ready to cook.
4
Transfer the contents of the bowl to a large saucepan.
5
Add the tomatoes, wine, water and potatoes.
6
Cover and bring to a boil over high heat.
7
Reduce the heat to low and simmer gently for 25 minutes.
8
Add the sausage and cook for 5 minutes longer.
9
If adding Pernod, stir it in now with the tarragon.
10
Transfer 2 of the cooked potato quarters and 1/4 cup of liquid from the saucepan to a food processor.
11
Add the garlic, cayenne and paprika; process for 10 seconds.
12
Add the egg yolk.
13
With the processor on, pour in the olive oil, and process for a few seconds, until incorporated.
14
Season with the salt.
15
Serve the bouillabaisse in warm soup plates with a spoonful of the rouille drizzled on top.

679

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 25 ingredients. The key ingredients include: 1 tablespoon good olive oil, 1 tablespoon coarsely chopped garlic, 1/2 teaspoon saffron threads, 1 teaspoon grated lemon zest, 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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