The Best Recipes Chicken Bouillabaisse

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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(R) or Ricard(R) at the last minute, although this ingredient is optional too.

Ingredients :

• 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(R)) (optional)
• 2 large cloves garlic, peeled
• ¼ teaspoon paprika
• ⅛ teaspoon cayenne pepper
• 1 egg yolk
• ½ cup olive oil
• salt to taste (optional)

Instructions :

Prep : 35M	Cook : 4 M	Ready in : 1H25M

Notes :

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