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Chicken Bouillabaisse in white bowl with bread.
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4.55 from 20 votes

Chicken Bouillabaisse (Bouillabaisse de Poulet)

Chicken Bouillabaisse is a French-inspired rustic chicken stew that's lush and luxurious and elegant enough to serve to guests!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soups and Stews
Cuisine: French
Diet: Diabetic, Gluten Free, Low Fat
Servings: 4
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Bouillabaisse

  • 2 tablespoons olive oil or as needed
  • Salt and freshly ground black pepper
  • 2 large split chicken breasts on the bone, with the skin
  • 1 medium onion finely chopped
  • 3 stalks celery finely chopped
  • 1 small fennel bulb finely chopped
  • 4 medium tomatoes seeded and chopped --OR-- 1 can (15-ounce) petite diced tomatoes
  • 4 cloves garlic chopped
  • 1 cup dry white wine
  • 2 cups chicken broth
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 pinch saffron threads
  • 1 piece (2-inch) orange peel
  • 1 teaspoon crushed red pepper flakes or to taste
  • 8 baby Yukon Gold potatoes sliced 1/4-inch thick
  • Chopped fresh parsley for garnish

Rouille

  • 1 pinch saffron threads
  • 2 tablespoons hot cooking liquid from pot
  • 2 cloves garlic minced
  • 1 cup mayonnaise
  • 1/2 teaspoon Hungarian paprika
  • Cayenne pepper to taste
  • Salt to taste

Instructions

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.)
  • Add the potatoes and cook gently 10 more minutes or until potatoes are tender.
  • With a fork, remove skin and shred chicken into large chunks. Place back in broth. Add chopped fresh parsley.

Rouille

  • ROUILLE: Place saffron threads in a small bowl. Remove 2 tablespoons of the hot cooking liquid and allow saffron to soften a bit. Add remaining ingredients and whisk until smooth.
  • Serve in shallow bowls with crusty bread, topped with a dollop of the rouille.

Notes

MAKE AHEAD:
  • The bouillabaisse and rouille can be made 1-2 days ahead.
  • Reheat on the stovetop.
FREEZER-FRIENDLY:
  • The bouillabaisse is freezer-friendly.  Store in airtight containers in the quantity desired.
  • Thaw in the refrigerator or the microwave.  Reheat on the stovetop.

Nutrition

Serving: 1 | Calories: 1063kcal | Carbohydrates: 82g | Protein: 50g | Fat: 56g | Saturated Fat: 9g | Polyunsaturated Fat: 45g | Cholesterol: 127mg | Sodium: 2069mg | Fiber: 11g | Sugar: 12g