Hearty Chicken Bouillabaisse

Ingredients

• Bouillabaisse:
• 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)
• Rouille:
• 2 large cloves garlic, peeled
• ¼ teaspoon paprika
• 1 egg yolk
• 1 pinch salt to taste

Step 1

Stir the chopped onion, celery, carrot, garlic, lemon zest, olive oil, salt, pepper, saffron, fennel seeds, and herbes de Provence in a bowl. Toss in the chicken pieces and make sure everything is well coated. Cover the bowl and pop it in the fridge for at least 15 minutes to let those flavors meld together.

Step 2

When you’re ready, transfer the chicken and veggies to a large pot. Add the potatoes, tomatoes, water, and white wine. Bring everything to a boil, then lower the heat and let it simmer gently for about 25 minutes.

Step 3

Add the sausage to the pot and cook for another 5 minutes. Stir in the fresh tarragon and the liqueur, then give it all a good stir.

Step 4

While the stew is cooking, make the rouille sauce. Scoop out half a cooked potato and about 1/4 cup of the broth from the pot, then put them into a food processor with peeled garlic, paprika, and a pinch of cayenne. Pulse until smooth, then add an egg yolk and slowly drizzle in olive oil while the processor runs, until the sauce is creamy and thick. Season with a bit of salt to taste.

Step 5

Ladle the stew into warm bowls and spoon a dollop of that spicy rouille on top. Serve right away and enjoy!