CHICKEN BOUILLABAISSE

Chicken Bouillabaisse is a comforting twist on the traditional Provençal seafood stew, substituting chicken for fish while keeping the essence of the dish intact. Infused with the rich flavors of saffron, garlic, and fresh herbs, this dish features tender chicken pieces simmered in a fragrant tomato-based broth with white wine and a touch of orange zest. The addition of hearty vegetables like potatoes and fennel adds depth and texture, making it a satisfying one-pot meal. Served with crusty bread for soaking up the aromatic broth, Chicken Bouillabaisse brings the taste of the Mediterranean to your table with a rustic and heartwarming appeal.

Ingredients:

• 4 bone-in, skin-on chicken thighs or drumsticks
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 1 bulb fennel, thinly sliced (reserve fronds for garnish)
• 3 cloves garlic, minced
• 1/2 tsp saffron threads
• 1/4 tsp red pepper flakes (optional)
• 1 cup dry white wine
• 1 cup chicken stock
• 1 can (14 oz) diced tomatoes
• Zest of 1 orange
• 2 medium potatoes, peeled and diced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley or fennel fronds, chopped, for garnish
• Crusty bread, for serving

Instructions:

1. Sear the Chicken: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper, then sear them in the hot oil until golden brown on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
2. Sauté the Aromatics: In the same pot, add the onion, fennel, and a pinch of salt. Cook over medium heat until softened, about 5 minutes. Stir in the garlic, saffron, and red pepper flakes (if using), cooking for another minute until fragrant.
3. Deglaze the Pot: Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
4. Build the Broth: Add the chicken stock, diced tomatoes (with their juice), orange zest, potatoes, thyme, and bay leaf. Stir to combine, then return the chicken pieces to the pot, nestling them into the broth.
5. Simmer: Bring the mixture to a gentle simmer, cover, and cook for 25-30 minutes, or until the chicken is cooked through and tender, and the potatoes are soft. Taste the broth and adjust seasoning with salt and pepper as needed.
6. Serve: Ladle the Chicken Bouillabaisse into bowls, ensuring each serving gets some chicken, vegetables, and plenty of broth. Garnish with fresh parsley or fennel fronds and serve with crusty bread on the side for dipping.

Chicken Bouillabaisse is a hearty and aromatic dish that offers a comforting taste of Southern France. Perfect for cozy dinners, it’s an elegant yet approachable recipe that’s sure to impress.