Chicken Bouillabaisse

Name: Chicken Bouillabaisse
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 3
Cuisine: Global
Ingredients: 2 kilograms chicken, cut into 10 pieces; 355 milliliters good chicken stock, preferably homemade; 3 servings Crusty French bread, for serving; 237 milliliters dry white wine; 1 extra large egg yolk, at room temperature; 1 teaspoon whole fennel seeds; 1 Tbsp minced fresh rosemary leaves; 1 large head garlic, separated into cloves and peeled; 4 larges garlic cloves; 2 teaspoons kosher salt; 3 servings Kosher salt and freshly ground black pepper; 2 Tbsps freshly squeezed lemon juice; 237 milliliters good olive oil; 3 servings Good olive oil; 3 Tbsps Pernod; 0 teaspoons crushed red pepper flakes; 1 teaspoons saffron threads; 1 teaspoon saffron threads; 425 grams tomato puree; 454 grams baby Yukon gold potatoes, halved

Chicken Bouillabaisse

Need a dairy free main course? Chicken Bouillabaisse could be a spectacular recipe to try. This recipe makes 3 servings with 1825 calories, 124g of protein, and 116g of fat each. This recipe covers 55% of your daily requirements of vitamins and minerals. Head to the store and pick up tomato puree, chicken stock, garlic cloves, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary.

Ingredients you will need

Rosemary

Whole Chicken

Pepper

Salt

Equipment you will use

Paper Towels

Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch.

Ingredients you will need

Chicken Pieces

Olive Oil

Equipment you will use

Dutch Oven

Transfer the browned chicken pieces to a plate and set aside.

Ingredients you will need

Chicken Pieces

Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon of pepper to the pot. Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.

Ingredients you will need

Chicken Stock

Fennel Seeds

Tomato Puree

Pernod

Saffron

Garlic

Pepper

Salt

Equipment you will use

Pot

Meanwhile, preheat the oven to 300 degrees F.

Equipment you will use

Oven

Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the Dutch oven and add the sliced potatoes and browned chicken pieces with their juices. Stir carefully.

Ingredients you will need

Chicken Pieces

Potato

Sauce

Equipment you will use

Food Processor

Dutch Oven

Bowl

Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done. Check the seasonings and serve hot in shallow bowls with big dollops of Rouille and slices of crusty bread.

Ingredients you will need

Crusty Bread