Chicken Bouillabaisse with Rouille
(4 servings)
Ingredients:
Bouillabaisse:
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
Rouille:
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
Directions:
Bouillabaisse:
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.
Rouille:
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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