CHICKEN BOUILLABAISSE
An easy one-pot meal from the master of French cuisine
Provided by Jacques Pepin
Number Of Ingredients 30
Steps:
- For the Bouillabaisse: Mix the oil, garlic, saffron, lemon rind, salt, pepper, fennel seeds, herbes de Provence, onion, celery and carrot in a large bowl
- Add the chicken thighs and turn to coat
- Cover and refrigerate until you are ready to cook
- Transfer the contents of the bowl to a stainless steel pot and add the tomatoes, wine, water and potatoes
- Cover, bring to a boil over high heat, then reduce heat to low and boil gently for 25 minutes
- Add the sausage and cook for 5 minutes longer
- If adding Pernod or Ricard, stir it in now with the tarragon
- For the Rouille: Remove half a cooked potato and 1/4 cup liquid from the pot and place in a food processor with the garlic, cayenne and paprika
- Process for 10 seconds then add the egg yolk
- With the processor running, slowly add the oil until it is incorporated
- Taste for salt and adjust, if needed
- Serve the bouillabaisse in warmed soup plates with a spoonful of the rouille drizzled on top
- MORE: Yes, It's Possible to Serve 4 People an Elegant Meal for Just $30! Chef Jacques Pepin Shows You How Smoky Chicken Thighs and Zucchini Grainy Mustard Chicken Thighs
CHICKEN BOUILLABAISSE
Steps:
- Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary. Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch. Transfer the browned chicken pieces to a plate and set aside.
- Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon of pepper to the pot. Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.
- Meanwhile, preheat the oven to 300 degrees F.
- Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the Dutch oven and add the sliced potatoes and browned chicken pieces with their juices. Stir carefully.
- Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done. Check the seasonings and serve hot in shallow bowls with big dollops of Rouille and slices of crusty bread.
- Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.
- With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.
SLOW COOKER BARBEQUE CHICKEN
A little spicy barbeque chicken that simmers all day in the slow cooker. Super easy preparation.
Provided by mrs.pie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h10m
Yield 4
Number Of Ingredients 6
Steps:
- Put chicken breast halves in a slow cooker.
- Whisk barbeque sauce, vinegar, brown sugar, garlic powder, and red pepper flakes together in a bowl until the sugar dissolves; pour over the chicken.
- Cook on Low for 4 to 6 hours.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 59.9 g, Cholesterol 60.8 mg, Fat 2.8 g, Fiber 0.9 g, Protein 23.1 g, SaturatedFat 0.7 g, Sodium 1463.9 mg, Sugar 46.4 g
CHICKEN BOUILLABAISSE
This is a wonderful do-ahead chicken dish. Look for free-range, humanely raised chicken; you can now find free-range chicken already cut up and skinned. When I tested this recipe, I bought one package of thighs, one of drumsticks and one of breasts (which I cut in half). I had 16 pieces of chicken, enough for eight very generous servings. Marinate the chicken the day before you make this dish, and make it at least one day ahead through step 3 so that you can easily skim off the chicken fat. And if you want to make it for a smaller group, just halve the quantities.
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, appetizer, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Cut chicken breasts in half for smaller pieces. Season all of the chicken with salt and pepper, and toss in a very large bowl with one pinch of the saffron and the Pernod or Pastis. Transfer the chicken pieces to a large resealable bag, pour in the liquid from the bowl and seal the bag. Place the bag in a bowl, and refrigerate overnight. If possible, move the chicken around in the bag from time to time.
- Remove the chicken from the marinade, and pat dry with paper towels. Heat a large, heavy skillet over medium-high heat, and add 1 tablespoon of the oil. When the oil is hot, working in batches, brown the chicken on all sides, about five minutes per batch. Remove to a baking sheet or bowl.
- Heat a large, heavy casserole or Dutch oven over medium heat, and add the remaining tablespoon of olive oil. Add the onions and cook, stirring often until they soften, about five minutes. Add the carrots and celery and a generous pinch of salt, and cook, stirring, until tender and fragrant, five to eight minutes. Stir in the garlic, cook for another minute until fragrant, and then add the tomatoes, thyme and salt to taste. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Add the dark meat pieces to the pot, along with any juice that has accumulated in the bowl or sheet pan. Add the crushed fennel seeds, the stock, bouquet garni and potatoes, and bring to a simmer. Season to taste. Add the remaining pinch of saffron, cover and simmer 20 minutes. Add the breast meat pieces, and simmer another 30 minutes. Check to see that the potatoes are tender. If they are not, simmer for another 10 minutes. Taste and adjust seasonings. If serving the next day (recommended), use tongs to transfer the chicken pieces to a bowl, and cover tightly. Remove the bouquet garni and discard. Refrigerate the chicken and the broth with the vegetables overnight, and skim off the fat from the surface of the broth the next day. Return the chicken to the pot to reheat.
- While the chicken is simmering, or while reheating, blanch the beans for five minutes in a medium pot of boiling salted water. Transfer to the chicken stew. Taste and adjust seasonings. Stir in the parsley and serve in wide soup bowls.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 23 grams, Carbohydrate 24 grams, Fat 36 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 9 grams, Sodium 1119 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN BOUILLABAISSE (FOR THE SLOW COOKER)
Make and share this Chicken Bouillabaisse (For the Slow Cooker) recipe from Food.com.
Provided by Brookelynne26
Categories Chicken
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Make the rouille: In a blender or food processor, finely chop the peppers and garlic. Add the mayonnaise, oil, lemon juice and cayenne and process until smooth. Store the sauce in a covered jar in the refrigerator.
- In a large skillet, heat the oil over medium heat. Add the onions and garlic and cook until tender and golden, about 8 minutes. Add the wine and bring to a simmer. Pour the mixture into a large slow cooker. Stir in the tomato, puree, orange zest, saffron and fennel.
- Sprinkle the chicken with salt and pepper. Place the pieces in the slow cooker, spooning some of the sauce over the top. Cover and cook on low 6 hours or until the chicken is tender and coming away from the bone.
- Serve the chicken and sauce in shallow bowls with the toast and Rouille.
Nutrition Facts : Calories 1223.4, Fat 64.5, SaturatedFat 13.5, Cholesterol 173.2, Sodium 1558.2, Carbohydrate 101.8, Fiber 5.9, Sugar 13.8, Protein 50.2
CHICKEN BOUILLABAISSE
This dish, made with chicken, kielbasa, and potatoes, takes its inspiration from the famous fish stew of the South of France and contains all the classic seasonings, including saffron. An expensive spice, saffron is essential to this dish. The best comes from Spain. I've also added a little tarragon at the end. Although not absolutely necessary, tarragon has a slight anise taste that complements the other seasonings. To reinforce its flavor, I add a splash of Pernod® or Ricard® at the last minute, although this ingredient is optional too.
Provided by Jacques Pepin
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h25m
Yield 4
Number Of Ingredients 25
Steps:
- 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.
- 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.
- 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.
- Serve bouillabaisse in warmed soup plates with a spoonful of rouille drizzled on top.
Nutrition Facts : Calories 937.3 calories, Carbohydrate 55.5 g, Cholesterol 171.1 mg, Fat 60.9 g, Fiber 7.2 g, Protein 35.3 g, SaturatedFat 16.9 g, Sodium 1221.8 mg, Sugar 6.6 g
BAREFOOT CONTESSA CHICKEN BOUILLABAISSE
Recipe came from Barefoot Contessa show on Food Network. I have interchanged the dry white wine with Sherry when I am out of white wine. The spanish thread Saffron is pretty expensive (about $20 for an amount the size of a quarter dollar!) but I have also been able to interchange it with powder saffron that is sold at ethnic stores, the taste is a little different though. You can add a little more chicken stock if you want a little more sauce to dip your crusty bread in. I have found that having everything ready will make this dish a little easier to complete (i.e: having your stock ready, your veggies peeled and sliced, your ingredients ready). I used my Le Creuset 5 quart buffet pan for this and it worked perfectly for this dish! From stove to oven to table!
Provided by Chef Sarita in Aust
Categories One Dish Meal
Time 1h50m
Yield 6-7 serving(s)
Number Of Ingredients 12
Steps:
- Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary. Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch. Transfer the browned chicken pieces to a plate and set aside.
- Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon of pepper to the pot. Sir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.
- Meanwhile, preheat the oven to 300 degrees.
- Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the Dutch oven and add the sliced potatoes and browned chicken pieces with their juices. Stir carefully.
- Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done. Check the seasonings and add small extra amount of stock if you want a thinner sauce. Serve hot in shallow bowls with slices of crusty bread.
Nutrition Facts : Calories 149.1, Fat 1, SaturatedFat 0.2, Cholesterol 1.8, Sodium 111.3, Carbohydrate 25.2, Fiber 2.9, Sugar 5.4, Protein 4.2
CHICKEN BOUILLABAISSE
In traditional bouillabaisse, the fish is added last, after the sauce is made, so it does not overcook. But for this bouillabaisse, the chef Eric Ripert starts by browning the chicken on top of the stove. "It's really a Provençal fricassee," Mr. Ripert told The Times in 2003. "We didn't call it bouillabaisse in Provence, but except for the chicken and the chicken stock, it uses the same ingredients as a bouillabaisse, so you know exactly what it is."
Provided by Florence Fabricant
Categories soups and stews, appetizer, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Dry chicken, and season with salt and pepper. Pour 2 tablespoons oil in deep sauté pan or casserole large enough to hold chicken in a single layer. Place over high heat until starting to smoke, add chicken skin side down, and sauté until golden brown, turning to brown both sides. Remove chicken to a platter, lower heat to medium, and add onions, leeks, sliced garlic and fennel. Cook, stirring, until starting to soften.
- Sprinkle on 2 pinches saffron and the cayenne, cook a few minutes longer, then add tomato and tomato paste. Cook a minute more, sprinkle with flour, stir, then return chicken to pan, along with any juices from the platter. Add stock, bring to a simmer, and cook 20 minutes. Remove 4 breast pieces from the pan. Continue cooking remaining chicken 15 to 20 minutes longer, until done, then remove from pan. Skim any foam from surface of sauce.
- While chicken cooks, place potatoes in a saucepan, add salted water to cover, and boil until just tender. Drain. Peel when cool enough to handle.
- Place remaining pinch saffron in a small dish, and pour 1 tablespoon boiling water over it. Slice piece of baguette lengthwise in 4 pieces, and toast. Rub with one garlic clove, and brush with a little oil.
- Place egg yolk in a mixing bowl. Force remaining garlic clove through a press, and add it to yolk. Beat with a whisk. Strain in water from steeping saffron, and beat. Slowly drizzle in remaining olive oil, beating vigorously, until mixture thickens to mayonnaise consistency. Season with salt and pepper, and refrigerate until serving time.
- Add orange peel, Pernod and thyme to sauté pan, cook 5 minutes, then remove orange peel and thyme. Season sauce with salt and cayenne to taste. Add potatoes and chicken to pan. Reheat.
- Serve chicken and potatoes in warm soup plates with sauce. Spread some of the garlic-saffron mayonnaise (aioli) on toasted baguette slices, and place one alongside each serving. (Reserve remaining aioli for another use.) Serve at once.
CHICKEN - BOUILLABAISSE STYLE - CROCK POT
Make and share this Chicken - Bouillabaisse Style - Crock Pot recipe from Food.com.
Provided by RedVinoGirl
Categories One Dish Meal
Time 6h15m
Yield 8 , 8 serving(s)
Number Of Ingredients 12
Steps:
- In 12-inch skillet, heat olive oil on medium-high until hot. Sprinkle chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. Add chicken to skillet in 2 batches, and cook 7 to 8 minutes per batch or until lightly browned on both sides, turning chicken over once and adding more oil if necessary. With tongs, transfer chicken thighs to medium bowl once they are browned.
- Meanwhile, trim stems and tough outer layers from fennel bulb. Cut bulb into quarters, then thinly slice bulb crosswise.
- After all chicken is browned, add wine to skillet and heat to boiling on high, stirring to loosen any browned bits. Boil 1 minute, stirring.
- In 4 1/2- to 6-quart slow cooker bowl, combine fennel, onion, garlic, broth, tomatoes with their juice, bay leaf, thyme, and saffron. Top with browned chicken, any juices in bowl, and wine mixture from skillet; do not stir. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours or on high setting 4 hours.
- With tongs, transfer chicken to serving bowls. Discard bay leaf. Skim and discard fat from sauce. Pour sauce over chicken. Serve with bread if you like. Makes about 8 cups.
CHICKEN WITH BOUILLON
A very easy chicken to make - it is my mom's recipe - hope you like it!
Provided by LATISHA JEAN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Melt margarine in a medium skillet over medium heat. Stir in bouillon granules; when melted together, add chicken and brown, turning often. If necessary, add a little more margarine and bouillon. Cook for about 20 minutes, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 0.2 g, Cholesterol 68.5 mg, Fat 12.1 g, Protein 27.4 g, SaturatedFat 2.2 g, Sodium 249.2 mg, Sugar 0.1 g
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4.4/5 (16)Total Time 1 hrCategory Soups And StewsCalories 1063 per serving
- BOUILLABAISSE: Heat olive oil in a Dutch oven over medium-high heat. Season chicken generously with salt and black pepper. Place in the hot oil, reduce heat to medium and brown well on the skin side, approximately 6-7 minutes. Transfer to a plate.
- Add the onion, celery and fennel to the oil (adding more if needed) and cook 8-10 minutes or until very soft. Add the tomatoes and garlic and cook 2 minutes.
- Add the wine, chicken broth, bay leaves, thyme, saffron, orange peel and crushed red pepper flakes. Bring to a boil.
- Place the chicken back in the broth. Cover and cook 25-30 minutes or until the chicken is thoroughly cooked through to at least 165 degrees. (Chicken should be able to be removed easily from bone.)
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