Chicken, kielbasa sausage, potatoes, and onion are simmered in a saffron- and white wine-based broth in this stew inspired by bouillabaisse.
Preparation Time
35 mins
Cooking Time
35 mins
Total Time
1 hr 10 mins
Calories
937 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Serve bouillabaisse in warmed soup plates with a spoonful of rouille drizzled on top.
Ingredients
1 egg yolk
1 teaspoon lemon zest
1 tablespoon olive oil
1 tablespoon chopped fresh tarragon
1 pinch salt to taste
1 tablespoon coarsely chopped garlic
4 chicken thighs, skinned and trimmed of excess fat
5 Yukon Gold potatoes, peeled and halved
10 ounces kielbasa sausage, cut into 4 pieces
2 large cloves garlic, peeled
0.25 teaspoon paprika
0.5 teaspoon freshly ground black pepper
0.75 teaspoon salt
0.75 cup water
0.125 teaspoon cayenne pepper
0.5 cup dry white wine
0.5 cup olive oil
0.5 cup coarsely chopped onion
0.5 teaspoon saffron threads
0.25 cup coarsely chopped celery
0.25 cup coarsely chopped carrot
0.25 teaspoon fennel seeds
0.25 teaspoon herbes de Provence
0.5 (14 ounce) can diced tomatoes
2 teaspoons anise-flavored liqueur (such as Pernod®)
