Chicken Bouillabaisse

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.

• Preparation Time: 35 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 10 mins
• Calories: 937 Calories

Ingredients

• 1 egg yolk
• ¾ teaspoon salt
• 1 teaspoon lemon zest
• ¼ teaspoon paprika
• ¾ cup water
• ½ cup olive oil
• ½ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh tarragon
• ⅛ teaspoon cayenne pepper
• ½ cup dry white wine
• 1 pinch salt to taste
• ¼ teaspoon fennel seeds
• ¼ cup coarsely chopped carrot
• ½ cup coarsely chopped onion
• ½ teaspoon saffron threads
• 1 tablespoon coarsely chopped garlic
• ¼ cup coarsely chopped celery
• 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
• 10 ounces kielbasa sausage, cut into 4 pieces
• 2 teaspoons anise-flavored liqueur (such as Pernod®) (Optional)
• 2 large cloves garlic, peeled

Recipe Instructions

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.