Chicken Bouillabaisse Stew

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

Ingredient Image

Step 1

Blend 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 so the flavors can meld.

Step 2

When you're ready, transfer the chicken mixture 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. After that, stir in the sausage and cook for another 5 minutes.

Step 3

While the stew is simmering, scoop out half a cooked potato and about a quarter cup of the broth from the pot. Put them in a food processor along with peeled garlic, paprika, and cayenne pepper. Blend until smooth, which should take around 10 seconds. With the processor running, add the egg yolk and slowly drizzle in half a cup of olive oil until your rouille sauce is creamy and well combined. Taste and add a pinch of salt if needed.

Step 4

Serve the stew hot in warmed bowls, adding a spoonful of the rouille on top for a lovely, flavorful kick.