Chicken Bouillabaisse With Chorizo and Clams Recipe

Name: Chicken Bouillabaisse With Chorizo and Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup coarsely chopped onions; 1/4 cup coarsely chopped celery; 1/4 cup peeled, coarsely chopped carrots; 2 tablespoons finely chopped garlic; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon saffron threads; 1 teaspoon grated lemon zest; 1 teaspoon all-purpose flour; 1/4 teaspoon fennel seeds; 1/4 teaspoon herbes de Provence; 3/4 teaspoon salt; 1/2 teaspoon freshly ground pepper; 4 half bone-in chicken breasts; 4 chicken thighs; 1 1/2 cups canned plum tomatoes, diced, with liquid; 1 cup dry white wine; 1 dried hot red chili pepper; 5 medium red bliss or Yukon gold potatoes, scrubbed and halved; 10 ounces chorizo sausage, cut into 1-inch lengths; 24 littleneck clams, well scrubbed; 1 tablespoon Pernod; 1 tablespoon chopped tarragon; Rouille (see recipe)

Servings: persons

1/2 cup coarsely chopped onions
1/4 cup coarsely chopped celery
1/4 cup peeled, coarsely chopped carrots
2 tablespoons finely chopped garlic
1 tablespoon extra-virgin olive oil
1/2 teaspoon saffron threads
1 teaspoon grated lemon zest
1 teaspoon all-purpose flour
1/4 teaspoon fennel seeds
1/4 teaspoon herbes de Provence
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 half bone-in chicken breasts
4 chicken thighs
1 1/2 cups canned plum tomatoes, diced, with liquid
1 cup dry white wine
1 dried hot red chili pepper
5 medium red bliss or Yukon gold potatoes, scrubbed and halved
10 ounces chorizo sausage, cut into 1-inch lengths
24 littleneck clams, well scrubbed
1 tablespoon Pernod
1 tablespoon chopped tarragon
Rouille (see recipe)

1
In a nonreactive bowl, stir together the onions, celery, carrots, garlic, olive oil, saffron, zest, flour, fennel seeds, herbes de Provence, salt and pepper.
2
Add the chicken breasts and thighs and toss to coat.
3
Cover and refrigerate at least 2 hours.
4
Dump the chicken and marinade into a large pot.
5
Add the tomatoes, wine, chili pepper and 1 1/2 cups water.
6
Pierce the potato halves with a sharp skewer and add to the pot.
7
Place over medium-high heat, cover and bring to a boil.
8
Adjust heat and simmer gently, covered, for 25 minutes, stirring occasionally.
9
Add chorizo to the pot and cook, covered, 5 more minutes.
10
Poke potatoes with a fork to see if they are just tender; continue to simmer until they are.
11
When potatoes are tender, remove one potato half and 1/4 cup of liquid from the pot and set aside for the rouille.
12
Add the clams, sticking them down into the liquid.
13
Simmer until the clams open.
14
Taste and adjust seasoning.
15
If a lot of clear fat has risen to the top of the soup, use a spoon to skim some off and discard.
16
Stir in Pernod and tarragon.
17
Ladle into bowls and serve, passing the rouille for guests to dollop into their bowls.

513

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 23 ingredients. The key ingredients include: 1/2 cup coarsely chopped onions, 1/4 cup coarsely chopped celery, 1/4 cup peeled, coarsely chopped carrots, 2 tablespoons finely chopped garlic, and more.

Yes, Chicken Bouillabaisse With Chorizo and Clams falls under the Seafood 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 With Chorizo and Clams

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