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Poulet en Bourride Recipe

Ingredients

How to make it

  • Preheat oven to 325.
  • Saute the onion and leek in the olive oil over medium low heat until soft. Add the tomato and minced garlic, and heat through.
  • Salt the chicken pieces and put them in an oven-proof casserole. Add the tomato mixture, and cook over medium heat for ten minutes, turning the chicken halfway through. Add the wine, stock, bay leaf, thyme, fennel, saffron, and orange peel, cover, and bake for 30 minutes. Remove chicken and keep warm.
  • Make the aioli. Do NOT use a blender. Do NOT use a whisk. Either will turn the olive oil bitter. Mash the garlic, egg yolks, salt, and bread crumbs together until smooth. Drop by drop, stir in the olive oil with a spoon. When the mixture begins to emulsify, you can start dribbling the olive oil in faster, stirring each addition in completely. The aioli will be very thick (if the emulsification breaks, beat an egg yolk in another bowl, then dribble the broken emulsification in).
  • Mix a couple of spoonsful of the hot bourride into the aioli to temper it, then mix the aioli into the bourride, cooking over low heat and stirring constantly, until thickened. Pour over chicken, and serve topped with lots of chopped parsley, and traditionally, roasted potatoes.

Reviews & Comments 3

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    " It was excellent "
    fizzle3nat ate it and said...
    WOW. Sounds like a very decadent, rich dish. Impressive! Special-occasion stew!
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  • fuzzy 15 years ago
    Excellent recipe..cannot tell you how soon I'm trying this, but it's going to be in the very near future!!!
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  • vino4dino 16 years ago
    Man!! This sounds delicious. I even learned a few things about making aioli. I have made garlic mayoniase with olive oil using a food processor and it was very bitter. I thought olive oil didn't work well with mayonaise. Now I know. Thanks for the tip.
    Was this review helpful? Yes Flag

The Cook

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