Chicken Bouillabaisse with Rouille Sauce

Chicken Bouillabaisse with Rouille Sauce

This dish is made by it's rich sauce

(French pronunciation: [bujabɛs]; Occitan: bolhabaissa [ˌbujaˈbajsɔ]) is a traditional Provençal fish stew. (originating from the port city of Marseille). Vegetables such as leeks, onions, tomatoes, celery and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper.  This version uses chicken verses the traditional three types of fish.

2 large chicken breasts each cut in half

¾ teaspoon salt and freshly ground black pepper to taste

1/2 tablespoon minced fresh rosemary leaves

2 tablespoons olive oil

4 large cloves of garlic

½ small jalapeno peppers minced with seeds

1 stalk of celery

1 teaspoon saffron threads

1/2 teaspoon whole fennel seeds

1 (15 ounce) can tomato puree

1 cup good chicken stock, preferably homemade

3/4 cup dry white wine

2 tablespoons Pernod or Ouzo (optional)

Directions  Above for 4 people

Season chicken with salt, pepper, and the rosemary. Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken for about 5-7 minutes.  Transfer the browned chicken pieces to a plate and set aside.

You can add all the vegetable in big chunks as you will puree it later.

Big pieces are just fine.

Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod or Ouzo, salt, and 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.  (Saffron: is derived from the flower of the  crocus and is one of the most expensive spices per pound)

Meanwhile, preheat the oven to 300 degrees F.

Pour the sauce into the bowl of a food processor fitted with the steel blade. It will be hot so be careful. 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 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.

Rouille: Lovely form of Mayonnaise

Rouille is a thick sauce that is often used as a garnish with fish or fish based soups. The actual name for the sauce is actually the French word for rust. This is because of the reddish brown color of Rouille when prepared with a traditional recipe using saffron. Use on this type of  Bouillabaisse is good as well.
4 large garlic cloves

1 1/2 teaspoons kosher salt

1 extra-large egg yolk, at room temperature

1 1/2 tablespoons freshly squeezed lemon juice

1/2 teaspoon saffron threads

1/4 teaspoon crushed red pepper flakes

1cup good olive oil

Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade or blender. 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.

I SERVED THE CHICKEN AND SAUCE ON LEFTOVER PLAIN COOKED SPAGHETTI

If eatten as a stew the potatoes are required. This is full of flavor.

 TIPS:

·        The egg to be at room temperature helps it blend and needs to sit out for three or more hours.

·        I have not put in potatoes to keep the starches down.

·        You can cook stock and keep in the freezer in individual containers

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!