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Chicken Bouillabaisse
This is a new twist on the French Fish dish that has become popular in recent years. It uses Chicken in place of the fish and shellfish in the original. Fennel and a unique mix of other ingredients give this dish a wonderful flavor. A recipe for Faux Rouille is also included to provide a unique accent to the dish.
Serves 6 to 8
Ingredients:
2 tablespoons extra virgin olive oil
1-1/2 tablespoons chopped garlic (remove any green centers)
1 teaspoon grated lemon zest (use a Microplane Grater for this)
1 teaspoon grated orange zest
1 teaspoon kosher salt (or to taste)
1 teaspoon freshly ground black pepper
1 teaspoon fennel seeds
1 teaspoon dried herbs de Provence
1 cup chopped onion
1 cup chopped fennel bulb (with tough cores removed)
8 skinless and boneless chicken thighs, fat removed
2 cans (14.5 oz. each) diced “recipe-ready” tomatoes with liquid
3/4 cup dry white wine or dry vermouth
1 (14.5 oz.) can low-sodium, fat free chicken broth
1/4 teaspoon crumbled saffron threads (a pinch!)
16 baby Yukon Gold or red new potatoes (cut in half if not tiny)
1-1/2 pounds kielbasa sausages (lower fat turkey is fine)
2 to 3 tablespoons Pernod or Ricard (optional but delicious)
2 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fennel fronds (the feathery tops)
Faux Rouille:
Combine –
˝ cup mayonnaise
2 minced garlic cloves
2 teaspoons fresh lemon juice
˝ teaspoon paprika (preferably imported Hungarian “Hot”)
Salt and freshly ground pepper to taste
French bread cut on the diagonal and toasted for garnish
Directions:
Mix the olive oil and the next 9 ingredients.
Add the chicken pieces and turn to coat the surfaces with the mixture.
Cover and refrigerate overnight or at least 4 hours ahead.
Return to room temperature before proceeding.
Place the chicken mixture in the 7.25 Quart Bouillabaisse and add the tomatoes and their liquid.
Combine the wine and broth and stir in the saffron.
Then add this mixture to the pan along with the potatoes.
Cover, bring to a boil over medium high heat, then reduce the heat to low and boil gently, covered for approximately 15 minutes.
Cut the sausage into bite-size pieces, and add to the pot.
Cook for an additional 5 minutes.
Check that the chicken is cooked through by cutting into a piece to test.
Add the Pernod, stir it in now together with the tarragon and fennel fronds.
Ladle from the dish (it makes an impressive serving dish) into wide shallow soup plates and either top each portion of the chicken and sausage with a spoonful of the faux rouille or place a dollop of the sauce onto a toasted French-bread slice we call a “crouton” and arrange two slices atop each portion of the Bouillabaisse.
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