CHICKEN BOUILLABAISSE
This is a wonderful do-ahead chicken dish. Look for free-range, humanely raised chicken; you can now find free-range chicken already cut up and skinned. When I tested this recipe, I bought one package of thighs, one of drumsticks and one of breasts (which I cut in half). I had 16 pieces of chicken, enough for eight very generous servings. Marinate the chicken the day before you make this dish, and make it at least one day ahead through step 3 so that you can easily skim off the chicken fat. And if you want to make it for a smaller group, just halve the quantities.
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, appetizer, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 23 grams, Carbohydrate 24 grams, Fat 36 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 9 grams, Sodium 1119 milligrams, Sugar 5 grams, TransFat 0 grams
BOUILLABAISSE
This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.
Provided by Mary Young
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
- Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
- Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
- Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.
Nutrition Facts : Calories 365.3 calories, Carbohydrate 6 g, Cholesterol 124.5 mg, Fat 18 g, Fiber 1 g, Protein 42.9 g, SaturatedFat 3 g, Sodium 202.9 mg, Sugar 2.3 g
CHICKEN BOUILLABAISSE
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
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
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 STEW A LA BOUILLABAISSE
Steps:
- Heat the olive oil in a large casserole. Saute the onions in the olive oil for about 5 minutes or until softened. Add tomatoes, broth, wine, garlic, bouquet garni and saffron. Bring to a simmer. Add potatoes, carrots and chicken, season to taste with salt and pepper. Bring the soup back to a simmer, cover the pan and simmer gently just until the chicken and vegetables are cooked through, about 45 minutes.
- While this is cooking through, make the rouille which accompanies it.
- Note that potatoes freeze badly. If you are making this in a double batch in advance and want to freeze it, make it without the potatoes and simmer broth for 40 minutes only or until carrots are tender and chicken is done. If you are serving half the recipe that night, cook some potatoes separately and add them to the soup later. Freeze leftovers and on day of reheating it, cook potatoes separately and add to a broth after it is reheated.
More about "chicken stew a la bouillabaisse recipes"
BOUILLABAISSE DE POULET - FRENCH CHICKEN STEW WITH FENNEL ...
From oneperfectbite.blogspot.com
Estimated Reading Time 6 mins
8 (EASY) CLASSIC FRENCH INSTANT POT RECIPES | SNIPPETS OF ...
From snippetsofparis.com
Estimated Reading Time 4 minsPublished 2020-04-17
- Beef Bourguignon. The traditional French beef stew made simple. Beef Bourguignon is the perfect easy dinner recipe to make quickly in the Instant Pot. Classic and delicious.
- Cassoulet. A French classic comes to the Instant Pot, with this easy cassoulet recipe that is quick and delicious. A hearty weeknight dinner with duck confit, sausages, and white beans.
- Coq au Vin. Legend has it that the Coq au Vin dates back to the time Julius Caesar and the Romans had invaded France. An old chicken that is slow-cooked in a chicken stew with wine sauce to tenderize it and bring out the flavors.
- Chicken Provençale. The Chicken Provencal brings together the traditional ingredients from Provence, in the South of France. With its distinctive with its use of local ingredients of herbs, tomatoes, and olives, this French chicken stew will remind you of summer.
- Ratatouille. Ratatouille is a vegetable stew from Nice, Provence in the South of France. It usually features an assortment of local vegetables, such as eggplant, zucchini, peppers, and tomatoes.
- Creamy Chicken Blanquette. A creamy chicken recipe in Instant Pot known as the blanquette de poulet, a French cuisine favorite. An easy meal to prepare, this dinner idea is one to love.
- Rogail Saucisse. Rogail saucisse is an easy recipe, perfect for the Instant pot. The dish is prepared "à la créole" with plenty of sausages, spices and tomatoes.
- Marseille's Bouillabaisse. Bouillabaisse is a traditional stew originating from the port city of Marseille. It was originally a stew made by fishermen, using the bony rockfish from the bottom of their fishing nets, which they were unable to sell to restaurants or fish markets.
CHICKEN BOUILLABAISSE | YEPRECIPES.COM
From yeprecipes.com
- In a Dutch oven heat the olive oil over medium high-heat and brown the chicken, skin side down until golden brown, approximately 3-5 minutes.
- Remove the partially cooked chicken from the pan and set aside. To the hot pan add the onions, celery, and fennel. Reduce heat to medium and cook, stirring often until tender, about 5 minutes.
- Stir in the diced tomatoes, garlic, white wine, chicken broth, bay leaves, thyme, saffron, orange peel, and red pepper flakes. Bring the sauce to a boil and add the chicken back to the pot. Turn the heat to low and cover the pot. Allow to simmer for 25 minutes or until the chicken is tender and thoroughly cooked.
- Remove the chicken from the pan and place on a clean plate, and keep warm. Remove the bay leaves and orange peel and discard. Add the potatoes to the pot and turn the heat to medium, cook potatoes until tender, 10-15 minutes.
EASY CHICKEN PROVENçALE IN INSTANT POT (RECIPE) | SNIPPETS ...
From snippetsofparis.com
Estimated Reading Time 5 mins
CHICKEN STEW A LA BOUILLABAISSE RECIPE
From recipenode.com
CHICKEN BOUILLABAISSE RECIPE | RECIPE | BOUILLABAISSE ...
From pinterest.com
BOUILLABAISSE | STEW RECIPES, BOUILLABAISSE RECIPE, RECIPES
From pinterest.ca
23 BOUILLABAISSE RECIPE IDEAS IN 2021 | BOUILLABAISSE ...
From pinterest.ca
BOUILLABAISSE RECIPE
From crecipe.com
FRENCH STEW RECIPE: CHICKEN BOUILLABAISSE | 12 TOMATOES
From 12tomatoes.com
CHICKEN STEW A LA BOUILLABAISSE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHICKEN STEW A LA BOUILLABAISSE – RECIPES NETWORK
From recipenet.org
CHICKEN STEW A LA BOUILLABAISSE RECIPE RECIPE
From crecipe.com
CHICKEN STEW RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN STEW A LA BOUILLABAISSE RECIPE
From crecipe.com
CHICKEN STEW à LA BOUILLABAISSE FROM MONDAY-TO-FRIDAY ...
From app.ckbk.com
CHICKEN STEW A LA BOUILLABAISSE RECIPE
From crecipe.com
CHICKEN STEW A LA BOUILLABAISSE
From crecipe.com
JULIA CHILD'S RECIPE FOR BOUILLABAISSE
From theculinarytravelguide.com
CHICKEN BOUILLABAISSE | RECIPE | RECIPES, BOUILLABAISSE ...
From pinterest.com
CHICKEN BOUILLABAISSE WITH ROUILLE RECIPE - JACQUES PéPIN ...
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love