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.
