Chicken Bouillabaisse

Chicken Bouillabaisse

Prep Time

 

Cook Time

 

Serves

 
Chicken Bouillabaisse

Try this delicious, festive recipe made with chicken thighs, kielbasa sausage and potatoes. There are a lot of ingredients in this recipe, but it is a fast, easy dish to assemble, and it cooks in about 30 minutes. It is practically a meal in itself.

Recipe by Jacques Pepin courtesy of Manischewitz.com

Ingredients

  • 4 chicken thighs (about 1 3/4 pounds), with skin and fat removed
  • 1 tablespoon good olive oil
  • 1 tablespoon coarsely chopped garlic
  • 1/2 teaspoon saffron pistils
  • 1 teaspoon grated lemon rind
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon herbes de Provence
  • 1/2 cup coarsely chopped onion
  • 1/4 cup coarsely chopped celery
  • 1/4 cup coarsely chopped carrot
  • 1/2 can (14 1/2 ounces) diced tomato (about 1 cup)
  • 1/2 cup dry white wine
  • 1 cup Manischewitz Chicken Broth
  • 5 potatoes (about 3/4 pound), peeled and halved
  • 1 piece kosher-type sausage (about 10 ounces), cut into 4 pieces
  • 2 teaspoons Pernod or Ricard (optional)
  • 3 teaspoons chopped tarragon, chives, or parsley
  • INGREDIENTS FOR THE ROUILLE:1/2 of one of the cooked potatoes (see above)
  • 1/4 cup liquid and solids from the soup
  • 2 large cloves garlic
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1 large egg yolk
  • 1/2 cup extra-virgin olive oil
  • Dash of salt, if needed

Preparation

  • 1 Mix the first 12 ingredients together in a bowl, cover, and refrigerate until ready to proceed. (Assembly can be done just prior to cooking or up to half a day ahead.)
  • 2 At cooking time, transfer the contents of the bowl to a stainless steel pot, and add the tomatoes, wine, Manischewitz Chicken Broth, and potatoes.
  • 3 Cover, bring to a boil over high heat, then reduce the heat to low, and boil gently for 25 minutes. Add the sausage, and cook for an additional 5 minutes.
  • 4 Serve the bouillabaisse in warm soup plates with a spoonful of the rouille drizzled on top.
  • 5 DIRECTIONS FOR THE ROUILLE: Put the cooked potato half, 1/4 cup soup liquid and solids, garlic, cayenne, and paprika into the bowl of a food processor, and process for 10 seconds.
  • 6 Add the egg yolk.
  • 7 Then, with the processor running, pour in the oil, and process for a few seconds, or until incorporated. Taste for salt, and add, if needed.

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