International Cooking School Vacations: Bouillabaisse de Poulets et sa Rouille
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Bouillabaisse de Poulets et sa Rouille

May 2007

Bouillabaisse de Poulets et sa Rouille (Chicken Bouillabaisse and Rouille)

This dish is influenced by the famous fish stew from southern France and Parisienne Chef Myriam-Claire Escario. If you are visiting Paris soon, check out our new day class with Chef Myriam. Robyn enjoyed both the class and the dish when she was in Paris last month!

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
  • Thyme
  • 2 bay leaves
  • 4 chicken legs
  • 500 g of potatoes
  • 50 cl chicken broth

For the Rouille 2 egg yolks

  • 10 cl of olive oil
  • 1 cooked and mashed potato
  • ½ teaspoon of stem saffron
  • 1 or 2 cloves of garlic
  • 1 tablespoon of chopped parsley

Directions

Marinade Preparation

1. Prepare the tomatoes; peel, core and cut into small cubes.

2. Cut the fennels in cubes and wash them.

3. Heat the olive oil in a heavy saucepan, cook chicken legs (skin side down), turning occasionally until light brown.

4. Add chopped onions and garlic.

5. Add the fennel and tomatoes, pour in the Pernod, light a match and flambé it.

6. Add chicken broth, bay leaves and thyme.

7. Cook 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 without the bay leaves and thyme.

9. Serve with the Rouille.

Rouille Preparation

1. Put the garlic, mashed potatoes and egg yolks into a bowl.

2. Beat with a whisk until blended well.

3. Gradually add the oil and saffron, beating constantly.