Chicken Bouillabaisse

Ingredients

BOUILLABAISSE
3 pounds bone-in chicken pieces (breasts, thighs, and drumsticks, with breasts cut in half), trimmed
Salt and pepper
2 tablespoons olive oil
1 large leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1 small fennel bulb, stalks discarded, halved, cored, and sliced thin
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1⁄4 teaspoon saffron threads
1⁄4 teaspoon cayenne pepper
3 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, drained
12 ounces Yukon Gold potatoes, cut into 3⁄4-inch pieces
1⁄2 cup dry white wine
1⁄4 cup pastis or Pernod
1 (3-inch) strip orange zest
1 tablespoon chopped fresh tarragon or parsley
ROUILLE AND CROUTONS
3 tablespoons water
1⁄4 teaspoon saffron threads
1 (12-inch) baguette
4 teaspoons lemon juice
1 large egg yolk
2 teaspoons Dijon mustard
2 small garlic cloves, minced
1⁄4 teaspoon cayenne pepper
1⁄2 cup vegetable oil
1⁄2 cup plus 2 tablespoons extra-virgin olive oil
Salt and pepper

Instructions

FOR THE BOUILLABAISSE: Adjust oven racks to middle and lower positions and heat oven to 375 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Add chicken pieces, skin side down, and cook without moving until well browned, 5 to 8 minutes. Using tongs, flip chicken and brown other side, about 3 minutes. Transfer chicken to large plate.
Add leek and fennel and cook, stirring often, until vegetables begin to soften and turn translucent, about 4 minutes. Add garlic, tomato paste, flour, saffron, and cayenne and cook until fragrant, about 30 seconds. Add broth, tomatoes, potatoes, wine, pastis, and orange zest; bring to simmer. Reduce heat to medium-low and simmer 10 minutes.
Nestle chicken thighs and drumsticks into simmering liquid with skin above surface of liquid; cook, uncovered, 5 minutes. Nestle breast pieces into simmering liquid, adjusting pieces as necessary to ensure skin stays above surface of liquid. Bake on middle rack, uncovered, until breasts register 145 degrees and thighs/drumsticks register 160 degrees 10 to 20 minutes.
FOR THE ROUILLE: While chicken cooks, microwave water and saffron in medium microwave-safe bowl until water is steaming, 10 to 20 seconds. Let sit for 5 minutes. Cut 3-inch piece off baguette; remove and discard crust. Tear crustless bread into 1-inch chunks (you should have about 1 cup). Stir bread pieces and lemon juice into saffron-infused water; soak 5 minutes. Using whisk, mash soaked bread mixture until uniform paste forms, 1 to 2 minutes. Whisk in egg yolk, mustard, garlic, and cayenne until smooth, about 15 seconds. Whisking constantly, slowly drizzle in vegetable oil in steady stream until smooth mayonnaise-like consistency is reached, scraping down bowl as necessary. Slowly whisk in 1⁄2 cup olive oil in steady stream until smooth. Season with salt and pepper to taste.
FOR THE CROUTONS: Cut remaining baguette into 3⁄4-inch-thick slices. Arrange slices in single layer on rimmed baking sheet. Drizzle with remaining 2 tablespoons olive oil and season with salt and pepper to taste. Bake on lower rack until light golden brown (can be toasted while bouillabaisse is in oven), 10 to 15 minutes.
Remove bouillabaisse and croutons from oven. Position oven rack 6 inches from broiler element and heat broiler. Return bouillabaisse to oven and cook until chicken skin is crisp and breast registers 160 degrees and drumsticks/thighs register 175 degrees, 5 to 10 minutes (smaller pieces may cook faster than larger pieces; remove individual pieces as they reach correct temperature).
Transfer chicken pieces to large plate. Skim excess fat from broth. Stir tarragon into broth and season with salt and pepper to taste. Transfer broth and potatoes to large shallow serving bowls and top with chicken pieces. Drizzle 1 tablespoon rouille over each portion and spread 1 teaspoon rouille on each crouton. Serve, floating 2 croutons in each bowl and passing remaining croutons and rouille separately.

Chicken Bouillabaisse

Ingredients

Instructions

Tags

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