CHICKEN BOUILLABAISSE
From choclytcandy 13 years agoIngredients
- Bouillabaisse shopping list
- 3 pounds bone-in, skin-on chicken pieces (breasts, thighs, and drumsticks, with breasts cut in half), trimmed of excess fat shopping list
- table salt and ground black pepper shopping list
- 2 tablespoons olive oil shopping list
- 1 large leek (white and light green parts only), halved lengthwise, rinsed, and sliced thin (about 1 cup) shopping list
- 1 small fennel bulb , halved lengthwise, cored, and sliced thin (about 2 cups) shopping list
- 1/4 teaspoon saffron threads shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 1 tablespoon unbleached all-purpose flour shopping list
- 4 medium cloves garlic , minced or pressed through garlic press (about 4 teaspoons) shopping list
- 1 tablespoon tomato paste shopping list
- 1 (14.5-ounce) can diced tomatoes , drained shopping list
- 1/2 cup dry white wine shopping list
- 3 cups low-sodium chicken broth shopping list
- 1 strip orange zest (from 1 orange), removed with vegetable peeler, about 3 inches long, cleaned of white pith shopping list
- 1/4 cup pastis or Pernod (see note) shopping list
- 3/4 pound yukon gold potato (1 large or 2 small), cut into 3/4-inch cubes shopping list
- 1 tablespoon chopped fresh tarragon leaves or parsley leaves shopping list
- Rouille and croutons shopping list
- 3 tablespoons water shopping list
- 1/4 teaspoon saffron threads shopping list
- 1 baguette shopping list
- 4 teaspoons juice from 1 lemon shopping list
- 2 teaspoons Dijon mustard shopping list
- 1 large egg yolk shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 2 small cloves garlic , minced or pressed through garlic press (about 1 1/2 teaspoons) shopping list
- 1/2 cup vegetable oil shopping list
- 1/2 cup plus 2 tablespoons extra-virgin olive oil shopping list
- 1/2 cup plus 2 tablespoons extra-virgin olive oil shopping list
- table salt and ground black pepper shopping list
How to make it
- Note: The rouille and croutons (steps 4 and 5) can be prepared either as the chicken cooks or up to 2 days in advance. Leftover rouille will keep refrigerated for up to 1 week and can be used in sandwiches or as a sauce for vegetables and fish. See below for information on anise-flavored liqueur options.
- 1. FOR THE BOUILLABAISSE: Adjust oven racks to middle and lower positions and heat oven to 375 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken pieces, skin-side down, and cook without moving until well browned, 5 to 8 minutes. Using tongs, flip chicken and brown other side, about 3 minutes. Transfer chicken to large plate.
- 2. Add leek and fennel; cook, stirring often, until vegetables begin to soften and turn translucent, about 4 minutes. Add saffron, cayenne, flour, garlic, and tomato paste and cook until fragrant, about 30 seconds. Add tomatoes, wine, broth, orange zest, pastis, and potatoes; bring to simmer. Reduce heat to medium-low and simmer 10 minutes.
- 3. Nestle chicken thighs and drumsticks into simmering liquid with skin above surface of liquid; cook, uncovered, 5 minutes. Nestle breast pieces into simmering liquid, adjusting pieces as necessary to ensure skin stays above surface of liquid. Bake on middle rack, uncovered, until instant-read thermometer inserted into thickest part of chicken registers 145 degrees for breasts and 160 for drumsticks and thighs, 10 to 20 minutes.
- 4. FOR THE ROUILLE: While chicken cooks, microwave water and saffron in medium microwave-safe bowl on high power until water is steaming, 10 to 20 seconds. Allow to sit 5 minutes. Cut 3-inch piece off of baguette; remove and discard crust. Tear crustless bread into 1-inch chunks (you should have about 1 cup). Stir bread pieces and lemon juice into saffron-infused water; soak 5 minutes. Using whisk, mash soaked bread mixture until uniform paste forms, 1 to 2 minutes. Whisk in mustard, egg yolk, cayenne, and garlic until smooth, about 15 seconds. Whisking constantly, slowly drizzle in vegetable oil in steady stream until smooth mayonnaise-like consistency is reached, scraping down bowl as necessary. Slowly whisk in 1/2 cup olive oil in steady stream until smooth. Season to taste with salt and pepper.
- 5. FOR THE CROUTONS: Cut remaining baguette into 3/4-inch-thick slices. Arrange slices in single layer on rimmed baking sheet. Drizzle with remaining 2 tablespoons olive oil and season with salt and pepper. Bake on lower rack until light golden brown (can be toasted while bouillabaisse is in oven), 10 to 15 minutes.
- 6. Remove bouillabaisse and croutons from oven and set oven to broil. Once heated, return bouillabaisse to oven and cook until chicken skin is crisp and instant-read thermometer inserted into thickest part of chicken registers 160 degrees for breasts and 175 for drumsticks and thighs, 5 to 10 minutes (smaller pieces may cook faster than larger pieces; remove individual pieces as they reach temperature).
- 7. Transfer chicken pieces to large plate. Skim excess fat from broth. Stir tarragon into broth and season with salt and pepper. Transfer broth and potatoes to large shallow serving bowls and top with chicken pieces. Drizzle 1 tablespoon rouille over each portion and spread 1 teaspoon rouille on each crouton. Serve, floating 2 croutons in each bowl and passing remaining croutons and rouille separately.
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