Savory Chicken Bouillabaisse

Step 1

Stir the onion, celery, carrot, olive oil, chopped garlic, lemon zest, salt, pepper, saffron, fennel seeds, and herbes de Provence in a bowl. Add the chicken pieces and toss everything together so the chicken is well coated. Cover the bowl and pop it in the fridge for at least 15 minutes to let the flavors meld.

Step 2

Transfer the chicken and veggie mixture to a stainless steel pot. Add the potatoes, tomatoes, water, and white wine. Bring it all to a boil, then lower the heat and let it simmer gently for about 25 minutes. After that, add the sausage and cook for another 5 minutes. Stir in the tarragon and liqueur right before serving.

Step 3

While the stew is cooking, make the rouille. Scoop out half a cooked potato and about 1/4 cup of the cooking liquid from the pot and put them into a food processor. Add peeled garlic, paprika, and a pinch of cayenne pepper. Blend until smooth, which should take around 10 seconds. Then, with the processor running, slowly drizzle in 1/2 cup of olive oil until the sauce thickens and becomes creamy. Taste and season with salt as needed.

Step 4

Serve the stew in warmed bowls and spoon a dollop of the rouille on top for a flavorful kick. Enjoy!

Simple Serving Suggestions

Serve with crusty bread or garlic toast to soak up the savory broth. A light green salad or steamed vegetables make a nice, fresh side. A glass of white wine pairs beautifully with the herbs and spices.

Storing This Dish

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the chicken tender and avoid drying out the broth. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.