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Chicken Bouillabaisse



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Amarante




 
 
    
 

Post Wed, Jul 26 2017, 4:52 pm
Looks more complicated than it is - the chicken can be made ahead up to step 3 and reheated the next day. The Saffron Rouille is a aoli/mayo type of condiment and needs to be made ahead.

Chicken Bouillabaisse

Excerpt From: America's Test Kitchen - Menu Cookbook

WHY THIS RECIPE WORKS: Swapping readily available bone-in chicken breasts and thighs for the numerous and expensive varieties of fish in traditional bouillabaisse makes this update of the classic Provençal recipe an equally delicious but far more practical dish. Resting the chicken on the potatoes as the bouillabaisse cooks in the oven enables the skin to stay out of the liquid and become crisp. A quick blast of broiler heat before serving further enhances crispness. Traditional flavors of garlic, fennel, and tarragon lend earthy aromatics to the saffron-scented stew, and pastis or Pernod provides an extra splash of anise flavor. The stew is topped with garlicky rouille, a mayonnaise flavored with saffron and thickened with bread crumbs, and crunchy crostini.

Chicken Bouillabaisse

You will need at least a 6-quart Dutch oven for this recipe. Be careful not to fully submerge the chicken into the liquid during cooking, or the skin will turn soggy.

9 (6-ounce) bone-in chicken thighs, trimmed
5 (12-ounce) bone-in split chicken breasts, trimmed (see “Trimming Split Chicken Breasts”) and cut in half
Salt and pepper
¼ cup olive oil
1½ pounds leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly (see “Preparing Leeks”)
2 fennel bulbs, stalks discarded, bulbs halved, cored, and sliced thin (see “Preparing Fennel”)
2 tablespoons all-purpose flour
6 garlic cloves, minced
2 tablespoons tomato paste
½ teaspoon saffron threads
¼ teaspoon cayenne pepper
6 cups low-sodium chicken broth, plus extra as needed
3 (14.5-ounce) cans diced tomatoes, drained
2 pounds Yukon Gold potatoes, cut into ¾-inch cubes
1 cup dry white wine
¹⁄3 cup pastis or Pernod
3 (2-inch) strips orange zest (see “Making Strips of Zest”)
2 tablespoons minced fresh tarragon or parsley
1 recipe “Saffron Rouille”
1 recipe “Garlic Toasts”

1. Adjust oven rack to middle position and heat oven to 375 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Brown one-third of chicken on both sides, 8 to 10 minutes, flipping as needed; transfer to bowl. Repeat with remaining 2 tablespoons oil and remaining chicken in 2 batches.

2. Add leeks and fennel to now-empty Dutch oven and cook, stirring often, until softened, 5 to 7 minutes. Stir in flour, garlic, tomato paste, saffron, and cayenne and cook until fragrant, about 30 seconds. Stir in broth, tomatoes, potatoes, wine, pastis, and orange zest and bring to simmer. Reduce heat to medium-low and simmer until vegetables are tender and flavors have combined, 10 to 12 minutes. Transfer mixture to 16 by 13-inch roasting pan.

3. Nestle chicken thighs into roasting pan with skin sitting above surface of liquid. Transfer roasting pan to oven and cook for 10 minutes. Carefully nestle chicken breasts into pan, making sure all chicken skin stays above surface of liquid. Continue to cook in oven until breasts register 160 degrees and thighs register 175 degrees, 20 to 30 minutes. (Bouillabaisse can be refrigerated in roasting pan for up to 1 day. Reheat, covered, in 375-degree oven until sauce is simmering and chicken is heated through, 1½ to 2 hours; add additional broth as needed to adjust sauce consistency.)

4. Remove bouillabaisse from oven. Adjust oven rack 6 inches from broiler element and heat broiler. Broil bouillabaisse until chicken skin is crisp, 5 to 10 minutes.

5. Transfer chicken to large platter. Let broth settle for 5 minutes, then skim fat from surface with wide spoon. Stir in tarragon and season with salt and pepper to taste. Ladle broth and potatoes into individual shallow serving bowls, top with 2 pieces of chicken, and dollop with Saffron Rouille. Spread about 1 teaspoon rouille onto each Garlic Toast, then nestle into bowls. Serve, passing remaining rouille separately.

Saffron Rouille


WHY THIS RECIPE WORKS: As if our Chicken Bouillabaisse weren’t already a gloriously flavored dish, the addition of a creamy, garlicky rouille takes it up a notch. Saffron, Dijon, and cayenne give this garlicky mayonnaise its punch while bread thickens and binds it all together. We like to dollop it right into the bouillabaisse and serve it on garlic toasts that soften in the stew.

Saffron Rouille

Leftover rouille can be used in sandwiches or as a sauce for vegetables and fish.

¼ cup water
½ teaspoon saffron threads
2 slices hearty white sandwich bread, crusts removed, bread torn into 1-inch pieces
5 teaspoons lemon juice
2 large egg yolks
1 tablespoon Dijon mustard
3 garlic cloves, minced
¼ teaspoon cayenne pepper
¾ cup vegetable oil
¾ cup extra-virgin olive oil
Salt and pepper

1. Microwave water and saffron in medium bowl until hot and steaming, 10 to 20 seconds; let steep for 5 minutes. Stir bread and lemon juice into saffron-water, let soak 5 minutes, then mash into paste using whisk.

2. Whisk in egg yolks, mustard, garlic, and cayenne until smooth, about 15 seconds. Whisking constantly, slowly drizzle in vegetable oil in steady stream until smooth mayonnaise-like consistency is reached, scraping down bowl as needed. Slowly whisk in olive oil in steady stream until smooth. Season with salt and pepper to taste. (Rouille can be refrigerated for up to 2 days. Makes 2 cups.)

Garlic Toasts

WHY THIS RECIPE WORKS: The trick to making good garlic toasts (or crostini) is to rub raw garlic over one side of the bread after it has been toasted and is still slightly warm. The rough texture of the toasted bread acts like sandpaper on the garlic to release its flavor, while the warmth helps to bloom its fragrance.

We like to use a baguette for these because its narrow shape makes perfectly sized toasts. Baguettes are sold in a variety of lengths; obviously, longer or shorter baguettes will produce more or fewer toasts.

1 (12-inch) baguette, ends trimmed, sliced ½ inch thick on bias
2 garlic cloves, peeled
Extra-virgin olive oil
Salt and pepper

Adjust oven rack 6 inches from broiler element and heat broiler. Spread bread out over rimmed baking sheet and broil until golden brown on both sides, about 2 minutes per side. While warm, rub one side of each toast briefly with garlic. Drizzle toasts lightly with oil and season with salt and pepper to taste. (Makes 20 toasts.)
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MagentaYenta




 
 
    
 

Post Wed, Jul 26 2017, 7:14 pm
This is a chicken stew, it will never be a bouillabaisse. None the less it sounds like a great recipe.

Calling this a bouillabaisse is like calling a slab of cauliflower on the BBQ a steak. Let's not change the meaning of words. I'd call this a chicken stew with saffron, it is a very worthy recipe.
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Orchid




 
 
    
 

Post Wed, Jul 26 2017, 7:48 pm
I haven't seen that word used since Harry Potter #4.
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Ruchel




 
 
    
 

Post Fri, Jul 28 2017, 6:22 am
It's a regular common word.
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cm




 
 
    
 

Post Fri, Jul 28 2017, 7:20 am
Ruchel wrote:
It's a regular common word.


Not so common in the US.

I was under the impression that bouillabaisse was a fish stew. In French, would the word applied to chicken (cooked bouillabaisse-style) as well?
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Amarante




 
 
    
 

Post Fri, Jul 28 2017, 8:26 am
Chicken bouillabaisse is a widely known dish. Just google and you can see variations from such notable chefs as Jacques Pepin, Eric Ripert and Ina Garten.

I don't know when it became common culinary dish but at this point Chicken bouillabaisse is accepted as a dish made with chicken utilizing the same flavor profile and techniques as a fish bouillabaisse.

Why should someone title a recipe as Braised Chicken with flavor profile of fish bouillabaisse. 😀😂 Someone seeing the simple title "chicken bouillabaisse" is going to know what the recipe will be and can then easily check variations to find the ine that is most appealing.

And I'm not even sure why MYenta felt the need to critique the title of the recipe especially since MYEnta's stab at culinary erudition wasn't even correct - at least insofar as how ubiquitous the dish is under this name. I have encountered variations in numerous cookbooks including the one recently released by the Manhattan JCC as well as offerings by famous chefs including Ripert and Pepin who are French in nationality and training. 😀😀
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