Chicken Bouillabaisse Style Crock Pot Recipes

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CHICKEN BOUILLABAISSE



Chicken Bouillabaisse image

An easy one-pot meal from the master of French cuisine

Provided by Jacques Pepin

Number Of Ingredients 30

1 tablespoon good olive oil
1 tablespoon coarsely chopped garlic
1/2 teaspoon saffron threads
1 teaspoon grated lemon rind
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon fennel seeds
1/4 teaspoon herbes de Provence
1/2 cup coarsely chopped onion
1/4 cup coarsely chopped celery
1/4 cup coarsely chopped carrot
4 chicken thighs (about 1 3/4 pounds total)
skin and fat removed
1/2 (14 1/2-ounce) can diced tomatoes (about 1 cup)
1/2 cup dry white wine
3/4 cup water
5 red or Yukon Gold potatoes (about 12 ounces total)
peeled and halved
1 piece (about 10 ounces) kielbasa sausage
cut into 4 pieces
2 teaspoons Pernod or Ricard (optional)
1 tablespoon chopped fresh tarragon
chives or parsley
2 large garlic cloves
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
1 large egg yolk
1/2 cup good olive oil
Salt
to taste

Steps:

  • For the Bouillabaisse: Mix the oil, garlic, saffron, lemon rind, salt, pepper, fennel seeds, herbes de Provence, onion, celery and carrot in a large bowl
  • Add the chicken thighs and turn to coat
  • Cover and refrigerate until you are ready to cook
  • Transfer the contents of the bowl to a stainless steel pot and add the tomatoes, wine, water and potatoes
  • Cover, bring to a boil over high heat, then reduce heat to low and boil gently for 25 minutes
  • Add the sausage and cook for 5 minutes longer
  • If adding Pernod or Ricard, stir it in now with the tarragon
  • For the Rouille: Remove half a cooked potato and 1/4 cup liquid from the pot and place in a food processor with the garlic, cayenne and paprika
  • Process for 10 seconds then add the egg yolk
  • With the processor running, slowly add the oil until it is incorporated
  • Taste for salt and adjust, if needed
  • Serve the bouillabaisse in warmed soup plates with a spoonful of the rouille drizzled on top
  • MORE: Yes, It's Possible to Serve 4 People an Elegant Meal for Just $30! Chef Jacques Pepin Shows You How Smoky Chicken Thighs and Zucchini Grainy Mustard Chicken Thighs

CHICKEN BOUILLABAISSE



Chicken Bouillabaisse image

This dish, made with chicken, kielbasa, and potatoes, takes its inspiration from the famous fish stew of the South of France and contains all the classic seasonings, including saffron. An expensive spice, saffron is essential to this dish. The best comes from Spain. I've also added a little tarragon at the end. Although not absolutely necessary, tarragon has a slight anise taste that complements the other seasonings. To reinforce its flavor, I add a splash of Pernod® or Ricard® at the last minute, although this ingredient is optional too.

Provided by Jacques Pepin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h25m

Yield 4

Number Of Ingredients 25

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®)
2 large cloves garlic, peeled
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
1 egg yolk
½ cup olive oil
1 pinch salt to taste

Steps:

  • Combine onion, celery, carrot, 1 tablespoon olive oil, chopped garlic, lemon zest, 3/4 teaspoon salt, pepper, saffron, fennel seeds, and herbes de Provence in a bowl; add chicken and turn to coat. Cover bowl and refrigerate until flavors combine, at least 15 minutes.
  • Transfer chicken mixture to a stainless steel pot; add potatoes, tomatoes, water, and white wine. Cover and bring to a boil; reduce heat to low and simmer for 25 minutes. Add sausage and cook for 5 minutes. Stir tarragon and liqueur into pot.
  • Remove half of a cooked potato and 1/4 cup liquid from the pot and place in a food processor; add peeled garlic, paprika, and cayenne pepper. Process until smooth, about 10 seconds. Add egg yolk and keep processor running; pour in 1/2 cup olive oil slowly until incorporated and rouille is smooth. Season with salt.
  • Serve bouillabaisse in warmed soup plates with a spoonful of rouille drizzled on top.

Nutrition Facts : Calories 937.3 calories, Carbohydrate 55.5 g, Cholesterol 171.1 mg, Fat 60.9 g, Fiber 7.2 g, Protein 35.3 g, SaturatedFat 16.9 g, Sodium 1221.8 mg, Sugar 6.6 g

CHICKEN BOUILLABAISSE



Chicken Bouillabaisse image

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 3 servings

Number Of Ingredients 21

1 (4 to 5-pound) chicken, cut into 10 pieces
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
Good olive oil
1 large head garlic, separated into cloves and peeled
1 teaspoon saffron threads
1 teaspoon whole fennel seeds
1 (15 ounce) can tomato puree
1 1/2 cups good chicken stock, preferably homemade
1 cup dry white wine
3 tablespoons Pernod
1 pound baby Yukon gold potatoes, halved
Rouille, for serving, recipe follows
Crusty French bread, for serving
4 large garlic cloves
1 1/2 teaspoons kosher salt
*1 extra-large egg yolk, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon saffron threads
1/4 teaspoon crushed red pepper flakes
1 cup good olive oil

Steps:

  • Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary. Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch. Transfer the browned chicken pieces to a plate and set aside.
  • Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon of pepper to the pot. Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.
  • Meanwhile, preheat the oven to 300 degrees F.
  • Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the Dutch oven and add the sliced potatoes and browned chicken pieces with their juices. Stir carefully.
  • Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done. Check the seasonings and serve hot in shallow bowls with big dollops of Rouille and slices of crusty bread.
  • Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.
  • With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.

CHICKEN - BOUILLABAISSE STYLE - CROCK POT



Chicken - Bouillabaisse Style - Crock Pot image

Make and share this Chicken - Bouillabaisse Style - Crock Pot recipe from Food.com.

Provided by RedVinoGirl

Categories     One Dish Meal

Time 6h15m

Yield 8 , 8 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
3 lbs chicken thighs (boneless or skinless)
salt and pepper
1 large fennel bulb
1/2 cup dry white wine
1 medium onion, chopped
2 garlic cloves, finely chopped
14 1/2 ounces chicken broth
14 1/2 ounces diced tomatoes
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon saffron thread, crumbled

Steps:

  • In 12-inch skillet, heat olive oil on medium-high until hot. Sprinkle chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. Add chicken to skillet in 2 batches, and cook 7 to 8 minutes per batch or until lightly browned on both sides, turning chicken over once and adding more oil if necessary. With tongs, transfer chicken thighs to medium bowl once they are browned.
  • Meanwhile, trim stems and tough outer layers from fennel bulb. Cut bulb into quarters, then thinly slice bulb crosswise.
  • After all chicken is browned, add wine to skillet and heat to boiling on high, stirring to loosen any browned bits. Boil 1 minute, stirring.
  • In 4 1/2- to 6-quart slow cooker bowl, combine fennel, onion, garlic, broth, tomatoes with their juice, bay leaf, thyme, and saffron. Top with browned chicken, any juices in bowl, and wine mixture from skillet; do not stir. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours or on high setting 4 hours.
  • With tongs, transfer chicken to serving bowls. Discard bay leaf. Skim and discard fat from sauce. Pour sauce over chicken. Serve with bread if you like. Makes about 8 cups.

CHICKEN BOUILLABAISSE



Chicken Bouillabaisse image

Categories     Chicken     Poultry     Stew     Dinner     Lunch     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

Preheat oven to 375°F. Sprinkle with salt and pepper:
6 chicken legs (split into drumsticks and thighs), skinned
Heat in large wide ovenproof pan over medium-high heat:
3 tablespoons olive oil
Add and sauté until soft and golden, about 8 minutes:
1 onion, sliced
Add and bring mixture to boil:
1 teaspoon dried thyme
1/4 teaspoon saffron threads
2 4-inch-long orange peel strips (orange part only)
3/4 cup dry white wine
Add and return mixture to boil:
1 14 1/2-ounce can diced tomatoes in juice
1 14-ounce can low-salt chicken broth

Steps:

  • Add chicken pieces to pan in single layer, submerging in sauce; return mixture to boil. Cover pan and place in oven. Bake until chicken is cooked through, about 45 minutes.
  • Remove chicken from oven; keep covered. Maintain oven temperature.
  • Toast on a baking sheet until golden, about 12 minutes: 12 1/2-inch-thick baguette slices, brushed with olive oil
  • Remove from oven. Spoon chicken and sauce into shallow bowls. Top each serving with 2 toasted baguette slices. Garnish with rouille, if desired.

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