Chicken Bouillabaisse

The recipe was a bit intense but it turned out really good – so I guess it was worth it!

Ingredients for the bouillabaisse:
3 lbs. chicken thighs, bone in and skin on
1 large leek (white and green parts only), halved lengthwise and sliced thin
1 fennel bulb, halved lengthwise, cored, and sliced thin
1/4 t saffron threads
1/4 t cayenne pepper
1 T flour
4 cloves garlic, minced
1 T tomato paste
1 cup tomato sauce (I used homemade marinara sauce)
1/2 cup white wine
3 cups chicken broth
1 strip orange zest, removed with a vegetable peeler, about 3 inches long, cleaned of white pith
3/4 lbs Yukon gold potatoes, cut into 3/4 inch cubes
1 T. chopped fresh parsley

Ingredients for the Rouille & Croutons:
3 T water
1/4 t. saffron threads
1 baguette
4 t lemon juice
2 t Dijon mustard
1 egg yolk
1/4 t cayenne pepper
2 garlic cloves, minced
1/2 cup vegetable oil
1/2 cup olive oil

Note: Rouille will keep up to 1 week in the refrigerator and can be used in sandwiches or as a sauce for vegetables and fish.

Directions for the buoillabaisse:

• Heat oven to 375.
• Pat chicken dry with a paper towel and season with salt and pepper.
• Heat some olive oil in a dutch oven. Add the chicken, skin side down, and cook until well browned (about 8 minutes). Turn over and cook for another 5 minutes. Remove the chicken to a plate and set aside.
• Add the leek and fennel. Cook until soft.
• Add the saffron, cayenne, flour, garlic and tomato paste. Cook until fragrant – about 30 seconds.
• Add the tomato sauce, wine, broth, orange zest and potatoes. Bring to a simmer. Reduce the heat to medium-low and simmer for 10 minutes.
• Nestle the chicken thighs back into the liquid, making sure the skin says about the surface. Cook, uncovered, for 5 minutes.
• Move the pot into the heated oven and cook, uncovered, for about 20 minutes.

Directions for the Rouille:

• While the chicken cooks, microwave water and saffron on high until the water is steaming. Allow to sit for 5 minutes.
• Cut about a 3 inch piece off the baguette and remove the crust. You should have about 1 cup of bread. Tear it into small pieces.
• Soak the bread into the saffron water and add the lemon juice. With a whisk, mash it up until it’s like a paste.
• Whisk in the mustard, egg yolk, cayenne, and garlic until smooth. Slowly drizzle in the vegetable oil until a smooth mayonnaise consistency is reached. Add in the olive oil and continue whisking. Season to taste with salt and pepper.

Directions for the croutons:

• Cut the remaining baguette into slices. Arrange them on a baking sheet. Brush them with olive oil and season with salt and pepper.
• Bake them until light golden brown, about 15 minutes. This can be done alongside the bouillabaisse.

Directions for finishing and plating:

• Remove the bouillabaisse and croutons from the oven. Set the oven to broil.
• Broil the bouillabaisse until the chicken skin is crisp.
• Transfer the chicken pieces to a large plate.
• Stir the parsley into the broth. Transfer the broth to a large bowl.
• Serve the broth in a bowl. Top with some chicken. Add about 1 T of rouille on top of the chicken. Float 2 croutons in the soup.
• Serve with the croutons on the side.