Chicken Bouillabaisse

Chicken Bouillabaisse

Serves 4 to 6

About

Directions

Heat a large cast iron Dutch oven or casserole over medium high heat and working in batches, start browning the chicken until golden brown on both sides. Remove the seared chicken from the pan and repeat until all of the pieces are seared.

Add the sliced onion, fennel and garlic to the pan and sweat until the vegetables start to brown.

Add white wine and Pernod and reduce until almost completely evaporated then add the strained tomatoes, chicken stock and saffron and bring to a simmer.

Add the chicken to the simmering broth. Cover and cook for about 20-30 minutes; add the potatoes and continue cooking until the potatoes are tender and the chicken is fully cooked, another 20-25 minutes.

While the chicken and potatoes are simmering, make the aioli by placing the egg yolks, lemon juice and garlic in a food processor bowl. Slowly drizzle in the olive oil while blending until the aioli is thick and the oil is fully emulsified. Season to taste with salt and pepper.

Right before serving, add the mussels and clams and simmer in the sauce until they open, about 5 minutes.

Spoon the chicken bouillabaisse into bowls, garnish with chopped parsley and serve with aioli and toasted baguette slices.

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Ingredients

¼ cup olive oil
1 (4 pound) chicken, cut into
   10 pieces
1 large onion, sliced
1 whole fennel, sliced
¼ cup sliced garlic
½ cup white wine
½ cup Pernod
1 cup strained tomatoes
3 cups chicken stock
1 teaspoon saffron
1 pound small new potatoes,
   scrubbed and rinsed
2 egg yolks
¼ cup lemon juice
1 teaspoon minced garlic
½ - ¾ cup olive oil
1 pound mussles, rinsed and
   beards removed
2 dozen cockles or small
   littleneck clams
½ cup chopped parsley
1 baguette, sliced ½ inch thick
   and toasted
- fine sea salt and freshly
   ground black pepper