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Chicken Bouillabaisse Stew

This hearty stew brings together tender chicken and fragrant herbs in a rich, flavorful broth inspired by classic French cooking. It's perfect for cozy dinners when you want something warm and comforting with a touch of elegance.

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TIME1 hr 10 min

SERVINGS4

RATING4.9 / 5

COOKBOOK / 0631

01 / WHAT YOU NEED

Ingredients

Adjust servings4

Bouillabaisse: ½ cup coarsely chopped onion ¼ cup coarsely chopped celery ¼ cup coarsely chopped carrot 1 tablespoon olive oil 1 tablespoon coarsely chopped garlic 1 teaspoon lemon zest ¾ teaspoon salt ½ teaspoon freshly ground black pepper ½ teaspoon saffron threads ¼ teaspoon fennel seeds ¼ teaspoon herbes de Provence 4 chicken thighs, skinned and trimmed of excess fat 5 Yukon Gold potatoes, peeled and halved ½ (14 ounce) can diced tomatoes ¾ cup water ½ cup dry white wine 10 ounces kielbasa sausage, cut into 4 pieces 1 tablespoon chopped fresh tarragon 2 teaspoons anise-flavored liqueur (such as Pernod®) (Optional) Rouille: 2 large cloves garlic, peeled ¼ teaspoon paprika 1 egg yolk 1 pinch salt to taste

02 / HOW TO MAKE IT

Let's cook.

01

Marinate Chicken Mix

Start by mixing the chopped onion, celery, carrot, garlic, lemon zest, olive oil, salt, pepper, saffron, fennel seeds, and herbes de Provence in a bowl. Toss in the chicken pieces and make sure everything is well coated. Cover the bowl and pop it in the fridge for at least 15 minutes so the flavors can meld.

02

Simmer Chicken Stew

When you're ready, transfer the chicken mixture to a large pot. Add the potatoes, tomatoes, water, and white wine. Bring everything to a boil, then lower the heat and let it simmer gently for about 25 minutes. After that, stir in the sausage and cook for another 5 minutes.

03

Make the Rouille Sauce

While the stew is simmering, scoop out half a cooked potato and about a quarter cup of the broth from the pot. Put them in a food processor along with peeled garlic, paprika, and cayenne pepper. Blend until smooth, which should take around 10 seconds. With the processor running, add the egg yolk and slowly drizzle in half a cup of olive oil until your rouille sauce is creamy and well combined. Taste and add a pinch of salt if needed.

04

Serve with Rouille

Serve the stew hot in warmed bowls, adding a spoonful of the rouille on top for a lovely, flavorful kick.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh seafood for the best flavor and texture.
- Simmer gently to allow the flavors to meld without overcooking the chicken.
- Add saffron carefully, as a little goes a long way in enhancing the stew.

Why you’ll love it

This stew combines rich, savory flavors with fresh seafood and tender chicken, creating a hearty and satisfying meal. Its fragrant herbs and spices bring warmth and depth, making it perfect for cozy dinners or special occasions.

Serving ideas

Serve with crusty bread or garlic baguette to soak up the delicious broth. A simple green salad or steamed vegetables make a nice, light side. A glass of crisp white wine pairs beautifully with the flavors.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid toughening the chicken. This stew can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.