Jacques' Chicken Bouillabaisse |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) good olive oil |
1 tablespoon(s) garlic coarsely chopped |
1/2 teaspoon(s) saffron threads |
1 teaspoon(s) grated lemon zest |
3/4 teaspoon(s) salt |
1/2 teaspoon(s) freshly ground black pepper |
1/4 teaspoon(s) fennel seeds |
1/4 teaspoon(s) herbes de provence |
1/2 cup(s) onion coarsely chopped |
1/4 cup(s) celery coarsely chopped |
1/4 cup(s) carrots coarsely chopped |
4 chicken thighs ('1.75 lb) skin and fat removed |
1/2 can(s) (14.5 oz) diced tomatoes (about 1 cup) |
1/2 cup(s) dry white wine |
3/4 cup(s) water |
5 red or yukon gold potatoes ('3/4 lb total) peeled and halved |
1 piece(s) kielbasa ('10 oz.) cut into 4 pieces |
2 teaspoon(s) pernod or ricard (optional) |
1 tablespoon(s) fresh tarragon, chives, or parsely chopped |
2 large garlic cloves |
1/8 teaspoon(s) cayenne pepper |
1/4 teaspoon(s) paprika |
1 egg yolk |
1/2 cup(s) extra-virgin olive oil |
salt, if needed |
Directions:
1. For the bouillabaisse: Mix the olive oil, garlic, saffron, lemon zest, salt, pepper, fennel seeds, herbes e Provence, onion, celery, and carrot in a large bowl. Add the chicken and turn to coat. Cover and refrigerate until ready to cook.
2. Transfer the contents of the bowl to a stainless steel pot and add the tomatoes, wine, water, and potatoes. Cover, bring to a bowl over high heat, then reduce the heat to low and boil gently for 25 minutes. Add the sausage and cook for 5 minutes longer. If adding Pernod, stir it in now with the tarragon.
3. For the Rouille: Remove half a cooked potato and 1/4 cup liquid from the pot and place in a food processor with the garlic, cayenne, and paprika. Process for 10 seconds. Add the egg yolk.
4. Then, with the processor running, slowly pour in the oil and process for a few seconds, or until incorporated. Taste for salt and add, if needed.
5. Serve the bouillabaisse in warmed soup plates with a spoonful of the rouille drizzled on top.
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