Chicken Stew a la Bouillabaisse Recipe

Name: Chicken Stew a la Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 onion, finely chopped; 1 can (14 1/2 ounces) plum tomatoes, chopped, juices reserved; 2 cups chicken broth; 1/4 cup dry white wine; 2 peeled whole garlic cloves; Bouquet garni including: 1 teaspoon dried thyme; 1/2 teaspoon dried fennel seeds; 1/4-inch strip of fresh orange peel, 1 bay leaf; 1/2 teaspoon saffron threads dissolved in a bit of water; Salt and freshly ground black pepper; 4 medium boiling potatoes, peeled and cut into 1/2-inch dice; 6 carrots, peeled and cut into 1/2-inch rounds; 8 chicken thighs, skin removed, fat and bones removed cut into 3/4 inch dice

Servings: persons

1/4 cup olive oil
1 onion, finely chopped
1 can (14 1/2 ounces) plum tomatoes, chopped, juices reserved
2 cups chicken broth
1/4 cup dry white wine
2 peeled whole garlic cloves
Bouquet garni including: 1 teaspoon dried thyme; 1/2 teaspoon dried fennel seeds; 1/4-inch strip of fresh orange peel, 1 bay leaf
1/2 teaspoon saffron threads dissolved in a bit of water
Salt and freshly ground black pepper
4 medium boiling potatoes, peeled and cut into 1/2-inch dice
6 carrots, peeled and cut into 1/2-inch rounds
8 chicken thighs, skin removed, fat and bones removed cut into 3/4 inch dice

1
Heat the olive oil in a large casserole.
2
Saute the onions in the olive oil for about 5 minutes or until softened.
3
Add tomatoes, broth, wine, garlic, bouquet garni and saffron.
4
Bring to a simmer.
5
Add potatoes, carrots and chicken, season to taste with salt and pepper.
6
Bring the soup back to a simmer, cover the pan and simmer gently just until the chicken and vegetables are cooked through, about 45 minutes.
7
While this is cooking through, make the rouille which accompanies it.
8
Note that potatoes freeze badly.
9
If you are making this in a double batch in advance and want to freeze it, make it without the potatoes and simmer broth for 40 minutes only or until carrots are tender and chicken is done.
10
If you are serving half the recipe that night, cook some potatoes separately and add them to the soup later.
11
Freeze leftovers and on day of reheating it, cook potatoes separately and add to a broth after it is reheated.

910

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 12 ingredients. The key ingredients include: 1/4 cup olive oil, 1 onion, finely chopped, 1 can (14 1/2 ounces) plum tomatoes, chopped, juices reserved, 2 cups chicken broth, and more.

Yes, Chicken Stew a la 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 Stew a la Bouillabaisse

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