Chicken Bouillabaisse
- Total Time
- 2 hours, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 4¼pounds cut up chicken (drumsticks, thighs, breasts - 16 pieces), skinned
- ½cup Pernod or Pastis (anise flavored aperitif)
- Salt
- freshly ground pepper to taste
- 2generous pinches saffron threads
- 2tablespoons extra virgin olive oil
- 2medium onions, sliced
- 2medium carrots, peeled and diced
- 2stalks celery, diced
- 6large garlic cloves, minced
- 1(14-ounce) can chopped tomatoes, with liquid
- 1teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- ½teaspoon fennel seeds, crushed in a mortar and pestle
- A bouquet garni made with a bay leaf and a couple of sprigs each thyme and rosemary
- 1quart chicken or turkey stock
- 1½pounds Yukon gold or new potatoes, scrubbed and sliced
- ½pound green beans, trimmed and broken in half
- A handful of chopped fresh parsley
Nutritional analysis per serving (10 servings)
602 calories; 36 grams fat; 10 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 37 grams protein; 1122 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut chicken breasts in half for smaller pieces. Season all of the chicken with salt and pepper, and toss in a very large bowl with one pinch of the saffron and the Pernod or Pastis. Transfer the chicken pieces to a large resealable bag, pour in the liquid from the bowl and seal the bag. Place the bag in a bowl, and refrigerate overnight. If possible, move the chicken around in the bag from time to time.
- Step 2
Remove the chicken from the marinade, and pat dry with paper towels. Heat a large, heavy skillet over medium-high heat, and add 1 tablespoon of the oil. When the oil is hot, working in batches, brown the chicken on all sides, about five minutes per batch. Remove to a baking sheet or bowl.
- Step 3
Heat a large, heavy casserole or Dutch oven over medium heat, and add the remaining tablespoon of olive oil. Add the onions and cook, stirring often until they soften, about five minutes. Add the carrots and celery and a generous pinch of salt, and cook, stirring, until tender and fragrant, five to eight minutes. Stir in the garlic, cook for another minute until fragrant, and then add the tomatoes, thyme and salt to taste. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Add the dark meat pieces to the pot, along with any juice that has accumulated in the bowl or sheet pan. Add the crushed fennel seeds, the stock, bouquet garni and potatoes, and bring to a simmer. Season to taste. Add the remaining pinch of saffron, cover and simmer 20 minutes. Add the breast meat pieces, and simmer another 30 minutes. Check to see that the potatoes are tender. If they are not, simmer for another 10 minutes. Taste and adjust seasonings. If serving the next day (recommended), use tongs to transfer the chicken pieces to a bowl, and cover tightly. Remove the bouquet garni and discard. Refrigerate the chicken and the broth with the vegetables overnight, and skim off the fat from the surface of the broth the next day. Return the chicken to the pot to reheat.
- Step 4
While the chicken is simmering, or while reheating, blanch the beans for five minutes in a medium pot of boiling salted water. Transfer to the chicken stew. Taste and adjust seasonings. Stir in the parsley and serve in wide soup bowls.
- Advance preparation: This benefits from being made at least one day ahead and will keep for three or four days. It is best to cook the beans shortly before reheating.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Loved by french friends!
I added the marinade to the pot after browning chicken (why waste Pastis?) and chugged a bit more in at the end. Maybe the healthy sign goes away ;-).
Also used 4 bulbs of fennel, sliced thickly (added with potatos), instead of green beans.
Skipped the marinade step, and browned the chicken in a cast iron pot, wiped it out, and used the hot pot to cook the rest of the dish. Used only chicken leg/thighs, which reduced total cook time to 40 min. Sliced the potatoes pretty thin and added them in for last 10 min of cooking. Also, based on other reviews, added sliced fennel bulb at the same time as adding carrots and celery. Fennel compensated for the flavor missed by not marinating. Loved the flavor of the broth! Will make again!!
too much anise flavor for me, next time I would cut back on the Pernod, or leave out the fennel seeds.
I adjusted this recipe and used already cooked pulled chicken. Everything else stayed the same. The herbs and fennel flavors make for a very aromatic flavorful dish. I've tried this twice. Once with potatoes. Once without. Both times it was fantastic.
really good. I used Pernod and was worried about too much anise flavor but it was great. I followed the recipe almost exactly but forgot the beans. Will definitely be doing again. Also paired with Milanese rice which is a perfect compliment since wifey doesn't love potatoes.
Meant to make this as stated over a couple days but ended up not marinating and making it all in one go. Deeply browned the chicken skin and pulled it, sautéed the vegetables with fennel as others have done, and then deglazed with Pastis, and veggies still in the pan. Followed the recipe as written from there. It BARELY fit my 5qt Le Cruset braiser. It was delicious. Leftovers in the fridge have very limited fat on top, looking forward to eating them.
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