Chicken Bouillabaisse

Name: Chicken Bouillabaisse
Total time: 85
Yield: 4
Ingredients: ½ cup coarsely chopped onion; ¼ cup coarsely chopped celery; ¼ cup coarsely chopped carrot; 1 tablespoon olive oil; 1 tablespoon coarsely chopped garlic; 1 teaspoon lemon zest; ¾ teaspoon salt; ½ teaspoon freshly ground black pepper; ½ teaspoon saffron threads; ¼ teaspoon fennel seeds; ¼ teaspoon herbes de Provence; 4 chicken thighs, skinned and trimmed of excess fat; 5 Yukon Gold potatoes, peeled and halved; ½ (14 ounce) can diced tomatoes; ¾ cup water; ½ cup dry white wine; 10 ounces kielbasa sausage, cut into 4 pieces; 1 tablespoon chopped fresh tarragon; 2 teaspoons anise-flavored liqueur (such as Pernod®) (Optional); 2 large cloves garlic, peeled; ¼ teaspoon paprika; ⅛ teaspoon cayenne pepper; 1 egg yolk; ½ cup olive oil; 1 pinch salt to taste

Recipe by Jacques Pepin from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

4 servings

•

½ cup coarsely chopped onion
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¼ cup coarsely chopped celery
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¼ cup coarsely chopped carrot
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1 tablespoon olive oil
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1 tablespoon coarsely chopped garlic
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1 teaspoon lemon zest
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¾ teaspoon salt
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½ teaspoon freshly ground black pepper
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½ teaspoon saffron threads
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¼ teaspoon fennel seeds
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¼ teaspoon herbes de Provence
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4 chicken thighs, skinned and trimmed of excess fat
•

5 Yukon Gold potatoes, peeled and halved

•

½ (14 ounce) can diced tomatoes
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¾ cup water
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½ cup dry white wine
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10 ounces kielbasa sausage, cut into 4 pieces
•

1 tablespoon chopped fresh tarragon
•

2 teaspoons anise-flavored liqueur (such as Pernod®) (Optional)
•

2 large cloves garlic, peeled
•

¼ teaspoon paprika
•

⅛ teaspoon cayenne pepper
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1 egg yolk
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½ cup olive oil
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1 pinch salt to taste

Instructions

Combine onion, celery, carrot, 1 tablespoon olive oil, chopped garlic, lemon zest, 3/4 teaspoon salt, pepper, saffron, fennel seeds, and herbes de Provence in a bowl; add chicken and turn to coat. Cover bowl and refrigerate until flavors combine, at least 15 minutes.
Transfer chicken mixture to a stainless steel pot; add potatoes, tomatoes, water, and white wine. Cover and bring to a boil; reduce heat to low and simmer for 25 minutes. Add sausage and cook for 5 minutes. Stir tarragon and liqueur into pot.
Remove half of a cooked potato and 1/4 cup liquid from the pot and place in a food processor; add peeled garlic, paprika, and cayenne pepper. Process until smooth, about 10 seconds. Add egg yolk and keep processor running; pour in 1/2 cup olive oil slowly until incorporated and rouille is smooth. Season with salt.
Serve bouillabaisse in warmed soup plates with a spoonful of rouille drizzled on top.