Chicken Bouillabaisse Recipe

Ingredients

  • Bouillabaisse
  • 3 pounds bone-in, skin-on chicken pieces (breasts, thighs, and drumsticks, with breasts cut in half), 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
  • Rouille and croutons
  • 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 plus 2 tablespoons extra-virgin olive oil
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • table salt and ground black pepper

Description

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