Bouillabaisse de Poulets et sa Rouille from a Paris Cooking Class
This dish was originally featured in May 2007, and is influenced by the famous fish stew from southern France. Parisienne Chef Myriam-Claire Escario has put her own spin on it by using chicken instead of fish and seafood, but it still uses the same flavor profile as a traditional bouillabaisse.
If you are visiting Paris soon, check out our one-day Paris cooking classes. Most of them include a market visit before the class to select ingredients, and then a hands-on cooking class during which you prepare a full meal.
Bouillabaisse de Poulets et sa Rouille (Chicken Bouillabaisse and Rouille)
Prep time: 20 minutes
Cook time: 90 minutes
Cook method: Braise
Ingredients for the Marinade:
- 4 tomatoes
- 2 onions
- 4 cloves of garlic
- 2 fennel
- 3 tablespoons olive oil
- about ¼ cups of Pernod
- ½ teaspoon of stem saffron
- 2 bay leaves
- 4 chicken legs
- 500 g of potatoes
- 50 cl chicken broth
Ingredients for the Rouille:
- 2 egg yolks
- 10 cl of olive oil
- 1 cooked and mashed potato
- 1/2 teaspoon of stem saffron
- 1 or 2 cloves of garlic
- 1 tablespoon of chopped parsley
1. Prepare the marinade. Start with the tomatoes. Peel, core, and cut them into small cubes.
2. Cut the fennel in cubes and wash them.
3. Heat the olive oil in a heavy saucepan, cook the chicken legs (skin side down), turning occasionally until light browned.
4. Add the chopped onions and garlic.
5. Add the fennel and tomatoes, pour in the Pernod, light a match and flambé it. Be careful with the flame!
6. Add the chicken broth, bay leaves, and thyme.
7. Cook the chicken for 30 minutes. During this time, peel the potatoes, add them into the saucepan and cook for 45 minutes.
8. Transfer the chicken pieces to a warm platter. Add the sauce, removing the bay leaves and thyme.
9. Prepare the Rouille. First, put the garlic, mashed potatoes, and egg yolks into a bowl. Beat with a whisk until blended well.
10. Gradually add the oil and saffron, beating constantly. Serve a dollop of the rouille on top of each bowl of the chicken.
By Peg Kern
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