CHICKEN BOUILLABAISSE
In traditional bouillabaisse, the fish is added last, after the sauce is made, so it does not overcook. But for this bouillabaisse, the chef Eric Ripert starts by browning the chicken on top of the stove. "It's really a Provençal fricassee," Mr. Ripert told The Times in 2003. "We didn't call it bouillabaisse in Provence, but except for the chicken and the chicken stock, it uses the same ingredients as a bouillabaisse, so you know exactly what it is."
Provided by Florence Fabricant
Categories soups and stews, appetizer, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Dry chicken, and season with salt and pepper. Pour 2 tablespoons oil in deep sauté pan or casserole large enough to hold chicken in a single layer. Place over high heat until starting to smoke, add chicken skin side down, and sauté until golden brown, turning to brown both sides. Remove chicken to a platter, lower heat to medium, and add onions, leeks, sliced garlic and fennel. Cook, stirring, until starting to soften.
- Sprinkle on 2 pinches saffron and the cayenne, cook a few minutes longer, then add tomato and tomato paste. Cook a minute more, sprinkle with flour, stir, then return chicken to pan, along with any juices from the platter. Add stock, bring to a simmer, and cook 20 minutes. Remove 4 breast pieces from the pan. Continue cooking remaining chicken 15 to 20 minutes longer, until done, then remove from pan. Skim any foam from surface of sauce.
- While chicken cooks, place potatoes in a saucepan, add salted water to cover, and boil until just tender. Drain. Peel when cool enough to handle.
- Place remaining pinch saffron in a small dish, and pour 1 tablespoon boiling water over it. Slice piece of baguette lengthwise in 4 pieces, and toast. Rub with one garlic clove, and brush with a little oil.
- Place egg yolk in a mixing bowl. Force remaining garlic clove through a press, and add it to yolk. Beat with a whisk. Strain in water from steeping saffron, and beat. Slowly drizzle in remaining olive oil, beating vigorously, until mixture thickens to mayonnaise consistency. Season with salt and pepper, and refrigerate until serving time.
- Add orange peel, Pernod and thyme to sauté pan, cook 5 minutes, then remove orange peel and thyme. Season sauce with salt and cayenne to taste. Add potatoes and chicken to pan. Reheat.
- Serve chicken and potatoes in warm soup plates with sauce. Spread some of the garlic-saffron mayonnaise (aioli) on toasted baguette slices, and place one alongside each serving. (Reserve remaining aioli for another use.) Serve at once.
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Johnny Dragon
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a delicious and satisfying dish.
Amanullah Noonari
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion. The seafood is fresh and flavorful, and the broth is amazing.
Olami Jaf
[email protected]I've tried a few different bouillabaisse recipes, and this one is definitely my favorite. The saffron and fennel give it a really unique flavor.
RAUF JISKANI
[email protected]This was my first time making bouillabaisse, and it turned out great! The broth was rich and flavorful, and the chicken was cooked perfectly.
WAYxTREME
[email protected]I love this recipe! It's so flavorful and easy to make.
Balach Mullazai
[email protected]This dish is so easy to make, and it's always a hit with my guests.
Canada Canada
[email protected]I made this recipe for a dinner party, and it was a huge success! Everyone loved it.
Abdullahi Yare
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The end result is a delicious and elegant dish that's perfect for a special occasion.
Bacon Playz
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The broth is so flavorful, and the chicken is always tender and moist.
Manish Tharu
[email protected]This dish was a hit with my family! The flavors were amazing, and the chicken was cooked perfectly.