French Chicken Bouillabaisse Recipe
I absolutely adore bouillabaisse—with its savory and delectable seafood pieces swimming in a sea of delicious reddish or yellow-colored sauce and just a hint of sweetness or fennely, licorice flavor. Thus I was delighted to be able to try out bouillabaisse with chicken.
The results didn't disappoint. This is a soup that is simultaneously 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 pounds chicken, cut into 8 to 10 pieces
- 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 pound potatoes, peeled and diced
- 3 cups chicken stock
- 2 cups white wine
- Salt, to taste
- Black pepper, to taste
- The preparation 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.
- Add in the chicken, and stir to coat it and all of the ingredients. Leave in the refrigerator for at least 8 hours.
- Add in the chicken stock and the white wine, and place on the stove over medium-low heat, stirring occasionally, covered for the most part, for 30 minutes.
- Add in the potatoes, and simmer for 30 minutes more.
- Check that chicken is fully cooked (it should have an internal temperature of 165˚F). If not, simmer for another 10 minutes, then check again.
- Taste for seasoning, adding in more spices as necessary, and serve.
© 2018 Ryan Thomas