French Chicken Bouillabaisse Recipe
Bouillabaisse is a soup that I adore—with its savory and delectable seafood pieces swimming in a sea of delicious reddish or yellow-colored sauce, with just a hint of sweetness or fennely, licorice flavor. Thus I was delighted to be able to try out bouillabaisse with chicken. And the results didn't disappoint. This is a soup that is simultaneously both light and appealing, but also a culinary delight with a wonderful mix of garlic, anise (to replace the fennel I didn't have), onions, tomatoes, etc. The fact that it is a remarkably simple and easy recipe to prepare only completes the picture. Although it can be eaten on its own, something like French bread is an excellent accompaniment to it.
I have adapted this recipe from Bistro Cooking by Patricia Wells, an excellent French cookbook—particularly superb for its dessert section!
- 2 lb chicken, in pieces, such as 8-10
- 4 tomatoes, peeled and sliced into wedges
- 3 onions
- 4 stalks celery, chopped
- 3 teaspoons turmeric
- 8 cloves garlic, peeled and minced
- 3 stars star anise
- 3 teaspoons dried thyme
- 4 bay leaves
- 4 tablespoons olive oil
- 1 lb potatoes, peeled and diced
- 3 cups chicken stock
- 2 cups white wine
- plentiful salt, to taste
- black pepper
- This preparations is done substantially before the rest of the recipe to enable the spices to flavor the recipe. Combine together in a large casserole dish/dutch ocean, the tomatoes, onions, celery, turmeric, star anise, garlic, olive oil, bay leaves, and a generous amount of salt and black pepper. Then add in the chicken, and stir to coat it and all of the ingredients. Leave for at least 8 hours, refrigerated.
- Add in the chicken stock and the white wine, and place over medium-low heat, stirring occasionally, covered for the most part, for 30 minutes. Add in the potatoes, and simmer for 30 minutes more. Taste for seasoning, adding in more spices as necessary, and serve.