Chicken Bouillabaisse

Name: Chicken Bouillabaisse
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: European, Mediterranean, French
Ingredients: 3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, &/or thighs), trimmed; salt; pepper; 2 tablespoons avocado oil; 1 large leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 1 small fennel bulb, stalks discarded, bulb halved, cored and sliced thin; 4 garlic cloves, minced; 1 tablespoon tomato paste; 1 tablespoon all-purpose flour; 1/4 teaspoon saffron threads, crumbled; 1/4 teaspoon cayenne pepper; 3 cups chicken broth; 1 (14.5 ounce) can diced tomatoes, drained; 12 ounces Yukon Gold potatoes, unpeeled, cut into 3/4-inch pieces; 1/2 cup dry white wine; 1/4 cup pastis or Pernod; 1 (3-inch) strip orange zest; 1 tablespoon chopped fresh tarragon or parsley

5 steps

Prep:15minCook:1h 5min

Updated at: Wed, 16 Aug 2023 23:53:13 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories404.2 kcal (20%)

Total Fat19 g (27%)

Carbs24.6 g (9%)

Sugars10.6 g (12%)

Protein30.1 g (60%)

Sodium848.2 mg (42%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 poundschicken pieces

bone-in, split breasts cut in half, drumsticks, &/or thighs, trimmed

salt

pepper

2 tablespoonsavocado oil

1leek

large, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly

1fennel bulb

small, stalks discarded, bulb halved, cored and sliced thin

4garlic cloves

minced

1 tablespoontomato paste

1 tablespoonall-purpose flour

¼ teaspoonsaffron threads

crumbled

¼ teaspooncayenne pepper

3 cupschicken broth

1 x 14.5 ouncecan diced tomatoes

drained

12 ouncesYukon Gold potatoes

unpeeled, cut into 3/4-inch pieces

½ cupdry white wine

¼ cuppastis

or Pernod

1 striporange zest

3-inch

1 tablespoonfresh tarragon

chopped, or parsley

Instructions

Step 1

Adjust oven racks to upper-middle and lowest positions and heat oven to 375 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Brown chicken well, 5-8 minutes per plate; transfer to plate.

Step 2

Add leek and fennel to fat left in pot and cook, stirring often, until beginning to soften and turn translucent, about 4 minutes. Stir in garlic, tomato paste, flour, saffron, and cayenne and cook until fragrant, about 30 seconds. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in tomatoes, potatoes, wine, pastis, and orange zest. Bring to simmer and cook 10 minutes.

Step 3

Nestle chicken thighs and drumsticks into pot with skin above surface of liquid. Cook, uncovered, for 5 minutes. Nestle breast pieces into pot, adjusting pieces as necessary to ensure that skin stays above surface liquid. Transfer pot to upper rack and cook uncovered until breasts register 145 degrees and thighs/drumsticks register 160 degrees, 10-20 minutes.

Step 4

Remove pot from oven and heat broiler. Return pot to oven and broil until chicken skin is crisp and breasts register 160 degrees and drumstick/thighs register 175 degrees, 5-10 minutes (smaller pieces may cook faster than larger pieces; remove individual pieces as they reach correct temperature and return to pot before serving).

Step 5

Using a large spoon, skim excess fat from surface of stew. Stir in tarragon and season with salt and pepper to taste. Serve in wide, shallow bowls.