Chicken Bouillabaisse
This Chicken Stew with Fennel and Saffron is a comforting and flavorful dish that brings together tender chicken, aromatic fennel, and delicate saffron-infused broth. With a hint of optional Pernod and a refreshing finish of chervil and tarragon, this stew is a delightful way to warm up your evening meal. Serve it with toasted bread and a dollop of aioli for a truly satisfying dining experience.
— Constant Cookbook
Ingredients
- 1 chicken, 4 to 5 lb., cut into serving pieces,
- including backbone
- Salt and freshly ground pepper, to taste
- 3 Tbs. canola oil
- 2 yellow onions, 1 quartered, 1 diced
- 2 garlic cloves, smashed
- 3 fennel bulbs, thinly sliced, stems and fronds
- reserved
- 4 cups water
- 6 cups chicken stock
- 2 bay leaves
- 2 Tbs. chicken demi-glace
- 1 1⁄4 lb. Yukon Gold potatoes, cut 1⁄2 inch thick
- Pinch of saffron threads
- 2 tsp. Pernod (optional)
- 1 Tbs. minced fresh chervil
- 1 Tbs. minced fresh tarragon
- 1 Tbs. fresh lemon juice
- 6 slices toasted country bread
- 6 Tbs. aioli (see related recipe at left)
Instructions
- Season the chicken with salt and pepper. In a large pot over medium-high heat, warm 2 Tbs. of the oil. Working in batches, brown the chicken on all sides, 4 to 5 minutes per side. Add the quartered onion, garlic, fennel stems, water, stock and bay leaves. Bring to a boil, then reduce the heat to medium-low and simmer until the meat nearly falls off the bones, about 1 1¿2 hours. Discard the onion, garlic, fennel stems, bay leaves and backbone.
- Transfer the chicken to a colander and let cool. Cut the meat into 1¿2-inch pieces; discard the skin and bones. Skim the fat off the stock and whisk in the demi-glace.
- In a fry pan over medium heat, warm the remaining 1 Tbs. oil. Add the diced onion and sliced fennel and cook, stirring occasionally, about 5 minutes. Add the onion mixture to the stock along with the potatoes, saffron and Pernod. Set the pot over medium heat and simmer until the potatoes are cooked through, about 10 minutes. Add the chicken, chervil, tarragon and lemon juice, and season with salt and pepper.
- Ladle the stew into bowls and garnish with fennel fronds. Serve with toasted bread and aioli. Serves 6.
- Williams-Sonoma Kitchen
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