CHICKEN BOUILLABAISSE
Steps:
- Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary. Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch. Transfer the browned chicken pieces to a plate and set aside.
- Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon pepper to the pot. Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.
- Meanwhile, preheat the oven to 300 degrees.
- Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the Dutch oven and add the potatoes and browned chicken pieces with their juices. Stir carefully.
- Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done. Check the seasonings and serve hot in shallow bowls with big dollops of rouille and slices of crusty bread.
- Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.
- With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.
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Shanu Shaik
[email protected]I've been making this recipe for years and it's always a favorite. It's a great way to use up leftover fish and seafood.
Elivia Damian
[email protected]This was my first time making bouillabaisse and I was really impressed. The flavors were amazing and the fish was cooked perfectly. I will definitely be making this again.
Mujammel Haque
[email protected]The broth in this recipe was a bit bland. I think I would have added more herbs and spices.
AA KBAI
[email protected]I found this recipe to be too complicated. There were too many steps and ingredients involved.
Kajol Koraish
[email protected]This recipe was a bit too fishy for my taste. I think I would have preferred it with less seafood.
Azizul Akif
[email protected]I've made this recipe several times and it's always a hit. My friends and family love it.
Ali Waris
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming to make, but it's worth it. The end result is a delicious and impressive dish.
Nkosikhon Thubelihl
[email protected]The flavors in this dish were amazing! I loved the combination of the fish, seafood, and vegetables. The broth was also very flavorful.
Ramesh Baniya
[email protected]This was my first time making bouillabaisse and it was a success! The recipe was easy to follow and the end result was delicious. I will definitely be making this again.
Farwa Haroon
[email protected]I followed the recipe exactly and it turned out great! The broth was flavorful and the fish was tender. My family loved it.
BENARD MANGAO
[email protected]This bouillabaisse was absolutely delicious! The flavors were rich and complex, and the fish and seafood were cooked perfectly. I would definitely recommend this recipe to anyone who loves seafood stew.