Chicken Bouillabaisse

Popular - Soup, Stew and Chili

This dish, made with chicken, kielbasa, and potatoes, takes its inspiration from the famous fish stew of the South of France and contains all the classic seasonings, including saffron. An expensive spice, saffron is essential to this dish. The best comes from Spain. I've also added a little tarragon at the end. Although not absolutely necessary, tarragon has a slight anise taste that complements the other seasonings. To reinforce its flavor, I add a splash of Pernod® or Ricard® at the last minute, although this ingredient is optional too.

Brief

Prep 35 mins

Cook: 35 mins

Additional: 15 mins

Total: 1hr25 mins

Servings: 4

Yield: 4 servings

Chicken Bouillabaisse

Ingredients

½ cup coarsely chopped onion

¼ cup coarsely chopped celery

¼ cup coarsely chopped carrot

1 tablespoon olive oil

1 tablespoon coarsely chopped garlic

1 teaspoon lemon zest

¾ teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon saffron threads

¼ teaspoon fennel seeds

¼ teaspoon herbes de Provence

4 chicken thighs

skinned and trimmed of excess fat

5 Yukon Gold potatoes

peeled and halved

½ (14 ounce) can diced tomatoes

¾ cup water

½ 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®)

2 large cloves garlic

peeled

¼ teaspoon paprika

⅛ teaspoon cayenne pepper

1 egg yolk

½ cup olive oil

1 pinch salt to taste

Soup, Stew and Chili

Directions

Step 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.

Step 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.

Step 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.

Step 4

Serve bouillabaisse in warmed soup plates with a spoonful of rouille drizzled on top.

Nutritional Information

Chicken Bouillabaisse

Servings Per Recipe:4

Calories: 937.3

% Daily Value *

Protein: 35.3g 71%

Carbohydrates: 55.5g 18%

Dietary Fiber: 7.2g 29%

Sugars: 6.6g

Fat: 60.9g 94%

Saturated Fat: 16.9g 85%

Cholesterol: 171.1mg 57%

Vitamin A Iu: 1969.8IU 39%

Niacin Equivalents: 12.4mg 95%

Vitamin B6: 1.1mg 68%

Vitamin C: 60.5mg 101%

Folate: 60.2mcg 15%

Calcium: 88.8mg 9%

Iron: 4.9mg 28%

Magnesium: 87.7mg 31%

Potassium: 1443.2mg 40%

Sodium: 1221.8mg 49%

Thiamin: 0.3mg 32%

Calories From Fat: 548.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.