Wednesday, September 24, 2014

Chicken Bouillabaisse with Rouille

Chicken Bouillabaisse with Rouille
(4 servings)



1 tbsp. Extra-Virgin Olive Oil
1 small Onion, chopped
1 rib Celery, chopped
1 Carrot, chopped
3 cloves Fresh Garlic, chopped
1 tsp.  Lemon Zest, finely grated
½ tsp. Saffron Threads (optional)
¼ tsp. Fennel Seeds
¼ tsp. Herbes de Provence
as needed Salt & Black Pepper
4 large Skinless Chicken Thighs
1 (14 oz.) can Diced Tomatoes, drained
½ cup Dry White Wine
3 medium Yukon Gold Potatoes, peeled & each quartered
10 oz. Kielbasa, cut into 1/3 inch rounds
2 tbsp. chopped Tarragon


2 large cloves Fresh Garlic, smashed
¼ tsp. Sweet Paprika
1/8 tsp. Cayenne Pepper
¼ cup Mayonnaise
¼ cup Extra-Virgin Olive Oil
to taste Salt



In a Dutch oven, combine the oil, onion, celery, carrot, garlic, lemon zest, saffron, fennel seeds and herbes de provence and season with salt and pepper.  Add the chicken and toss to coat.  Then let stand at room temperature for 15 minutes.  Add the tomatoes, wine, potatoes and ¾ cup of water to the Dutch oven.  Cover and bring to a boil over high heat.  Cover partially, reduce heat to low and simmer until potatoes are half cooked (about 25 minutes).  Add the kielbasa and simmer until chicken is cooked through and the potatoes are tender (about 10 minutes).  Stir in the tarragon and keep mixture warm.


Transfer 2 potato chunks to a food processor along with ¼ cup of cooking liquid from the stew.  Add the garlic, paprika and cayenne and pulse to combine.  Add the mayonnaise and puree.  With the machine on, add the olive oil in a thin stream and process until smooth and creamy.  Season with salt to taste.

Serve the bouillabaisse in shallow bowls (1 thigh per bowl) and top each with a spoon full of Rouille and serve.

Note:               The saffron threads are very expensive so that is why I list them as optional in the recipe.  It will make a difference in taste.

Ideas for Future Efforts

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