Chicken Bouillabaisse

Name: Chicken Bouillabaisse
Yield: Serves 4 to 6
Cuisine: French
Ingredients: 3 pounds, split bone-in chicken breast (or thighs or drumsticks), skin-on, trimmed of excess fat; , Table salt and ground black pepper; 2 tablespoons, olive oil; 1 large, leek (white and light green parts only), halved lengthwise, rinsed, and sliced thin (about 1 cup); 1 small, fennel bulb, halved lengthwise, cored, and sliced thin (about 2 cups); 1/4 teaspoon, saffron threads; 1/4 teaspoon, cayenne pepper; 1 tablespoon, unbleached all-purpose flour; 4 medium cloves, garlic, minced or pressed through garlic press (about 4 teaspoons); 1 tablespoon, tomato paste; 1 , (14.5-ounce) can diced tomatoes, drained; 1/2 cup, dry white wine; 3 cups, low-sodium chicken broth; 1 strip, orange zest (from 1 orange), removed with vegetable peeler, about 3 inches long, cleaned of white pith; 1/4 cup, pastis or Pernod (see note); 3/4 pound, Yukon Gold potato (1 large or 2 small), cut into 3/4-inch cubes; 1 tablespoon, chopped fresh tarragon leaves or parsley leaves; 3 tablespoons, water; 1/4 teaspoon, saffron threads; 1 , baguette; 4 teaspoons, juice from 1 lemon; 2 teaspoons, Dijon mustard; 1 , large egg yolk; 1/4 teaspoon, cayenne pepper; 2 small cloves, garlic, minced or pressed through garlic press (about 1 1/2 teaspoons); 1/2 cup, vegetable oil; 1/2 cup, extra-virgin olive oil; 2 tablespoons, extra-virgin olive oil additionally; , Table salt and ground black pepper

47 comments

Appears in Cook's Illustrated November/December 2009, America's Test Kitchen TV

Could we take the garlicky fennel and saffron flavors of France’s most famous fish stew and adapt them to a chicken dinner?

SERVES4 to 6

TIME2 hours

has video

WHY THIS RECIPE WORKS

Adapting France’s famous fish stew to make a chicken bouillabaisse recipe involved several steps: substituting canned chicken broth for fish stock, adding flour and tomato paste to the saffron and cayenne before adding the broth to give the...

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