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Chicken Bouillabaisse Stew

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PREP TIME
35 min
COOKING TIME
35 min
TOTAL TIME
85 min
SERVINGS
4 servings
Dinner French
Chicken Bouillabaisse Stew
Ingredients
  • 1/2 cup coarsely chopped onion
  • 1/4 cup coarsely chopped celery
  • 1/4 cup coarsely chopped carrot
  • 1 tablespoon olive oil
  • 1 tablespoon coarsely chopped garlic
  • 1 teaspoon lemon zest
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon saffron threads
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon herbes de Provence
  • 4 chicken thighs, skinned and trimmed of excess fat
  • 5 Yukon Gold potatoes, peeled and halved
  • 1/2 (14 ounce) can diced tomatoes
  • 3/4 cup water
  • 1/2 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
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1 egg yolk
  • 1/2 cup olive oil
  • 1 pinch salt to taste
Instructions
1
Mince the onion, chop the celery and carrot, then combine them with 1 tablespoon of olive oil, minced garlic, lemon zest, a pinch of salt, some pepper, saffron, fennel seeds, and herbes de Provence in a bowl; add the chicken and toss to coat. Cover the bowl and refrigerate for at least 15 minutes, allowing the flavors to meld together.
2
Transfer the chicken mixture to a stainless steel pot; add diced potatoes, crushed tomatoes, water, and white wine. Cover the pot and bring to a boil; then reduce heat to low and simmer for 25 minutes. Add sliced sausage and cook for an additional 5 minutes. Stir in some chopped tarragon and a splash of liqueur into the pot.
3
Remove half of a cooked potato and 1/4 cup of liquid from the pot; then transfer these ingredients to a food processor. Add peeled garlic, paprika, and cayenne pepper to the processor; blend until smooth, taking about 10 seconds. Add an egg yolk and continue processing while slowly pouring in 1/2 cup of olive oil until the mixture is well combined and smooth. Season with salt to taste.
4
Serve the bouillabaisse in warmed soup plates; spoon a generous amount of rouille over the top.