Chicken Bouillabaisse

A nice change to the traditional Bouillabaisse with seafood.

Chicken Bouillabaisse

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Total Time: 1 hour
Servings: 4


For the Bouillabaisse

  • 1 tablespoon  extra-virgin olive oil
  • small  onion, chopped
  • celery rib, chopped
  • carrot, chopped
  • garlic cloves, chopped
  • teaspoon  finely grated lemon zest
  • 1/2 teaspoon  saffron threads
  • 1/4 teaspoon  fennel seeds
  • 1/4 teaspoon  herbes de Provence
  • Salt
  • Freshly ground pepper
  • large  skinless chicken thighs  (about 2 pounds total)
  • One  14-ounce can diced tomatoes, drained
  • 1/2  cup  dry white wine
  • 3 medium  Yukon Gold potatoes, peeled and cut into 4 pieces each
  • kielbasa (about 10 ounces), cut into 1/3-inch-thick rounds
  • tablespoons  chopped tarragon

For the rouille

  • large  garlic cloves, smashed
  • 1/4 teaspoon  sweet paprika
  • 1/8 teaspoon  cayenne pepper
  • 1/4 cup  mayonnaise
  • 1/4 cup  extra-virgin olive oil
  • Salt


  • MAKE THE BOUILLABAISSE In an enameled cast-iron casserole or Dutch oven, combine the olive oil with the onion, celery, carrot, garlic, lemon zest, saffron, fennel seeds and herbes de Provence; season with salt and pepper. Add the chicken, toss to coat and let stand at room temperature for 15 minutes.
  • Add the tomatoes, wine, potatoes and 3/4 cup of water to the casserole. Cover and bring to a boil over high heat. Cover partially and simmer over low heat until the potatoes are half-cooked, 25 minutes. Add the kielbasa and simmer until the chicken is cooked through and the potatoes are tender, 10 minutes longer. Stir in the tarragon; keep warm.
  • MAKE THE ROUILLE Transfer 2 potato chunks to a food processor along with 1/4 cup of the cooking liquid from the stew. Add the garlic, paprika and cayenne and pulse to combine. Add the mayonnaise and puree. With the machine on, add the olive oil in a thin stream and process until smooth and creamy.
  • Serve the bouillabaisse in shallow bowls and spoon the rouille on top.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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