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
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 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.
- 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 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.
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
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.
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.
CARA'S SWEET AND SOUR CROCK POT CHICKEN
My friend Cara shared this family recipe with me - it's been a favorite on their table for years, and often requested. :) Prep time includes chilling.
Provided by Julesong
Categories One Dish Meal
Time 5h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Trim the chicken of fat and gristle, then cut the breasts or thighs into thirds.
- Sprinkle both sides of the chicken pieces with garlic salt; place into container and let stand in the fridge for an hour.
- Preheat your crock pot on low.
- Take the chicken from the fridge; put cornstarch and beaten eggs in separate shallow pans or dishes.
- Dredge the chicken pieces in the corn starch, then the egg.
- In a large skillet over medium temperature, heat the oil; slowly cook the dredged chicken pieces, frying to a golden brown on both sides, about 6 to 7 minutes per side.
- Remove the chicken from the skillet and place in the crock pot.
- In a saucepan over medium heat, combine the sugar (or sugar substitute*), vinegar, chicken stock, salt, catsup, and soy sauce; simmer, stirring occasionally, until sugar has dissolved and ingredients have incorporated well.
- Pour the sauce over the cooked chicken in the crock pot.
- Cook on low for 4 hours, then serve with rice and enjoy!
- *Note:if you use granular Splenda or Splenda Sugar Blend, you might want to use a bit less than 1/4 cup, then prepare the sauce to taste to make sure that it comes to the sweetness you prefer.
- Julie notes: I'd make some slight additions to the sauce, such as about a 1/2 teaspoon minced garlic and some chopped scallions; also, if you use chicken broth instead of stock, use unsalted broth then season with salt and/or soy sauce to taste.
CROCK POT ROTISSERIE STYLE CHICKEN
This is adapted from "Make it Fast, Cook it Slow" by Stephanie O'Dea. There are similar recipes here but not one quite like this that I've found. While not a TRUE rotisserie chicken, it is much cheaper, and much more accessible since the closest grocery rotisserie chicken I can get is an hour away. You can put this on a "rack" of foil balls in your crock if you'd like to keep the chicken up out of the grease. Also, I save the drippings, bones, and skin, then toss them back in the crock with a couple of cut up carrots, some celery, onion, and garlic and cover with water, cook for a few more hours on low, strain, chill, skim fat, and freeze for homemade rotisserie chicken stock - yum!
Provided by RSL5709
Categories Chicken
Time 8h10m
Yield 1 chicken, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Spray the inside of a 5 quart or larger crockpot with nonstick spray.
- Combine all dry ingredients. The cayenne and black pepper are optional, I leave them out because I have small toddlers who don't care for "hot" food.
- Rub the dry ingredients all over the chicken, inside and out, and place in crockpot, breast side down.
- If desired, place onion and garlic inside chicken cavity (I don't use these).
- DO NOT ADD ANY WATER.
- Cook 4-5 hours on high, or 8 hours on low.
- The chicken should be so tender it will fall off the bone. If appearance matters to you, just shove the pieces back together on your platter.
Nutrition Facts : Calories 637, Fat 46.5, SaturatedFat 13.3, Cholesterol 213.9, Sodium 1944.3, Carbohydrate 0.9, Fiber 0.3, Sugar 0.1, Protein 50.4
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