Chicken Bouillabaisse

By blum099

Ingredients

• Bouillabaisse
• 3 pounds bone-in, skin-on chicken pieces (breasts, thighs, and drumsticks, with breasts cut in half), trimmed of excess fat
• Table salt and ground black pepper
• 2 tablespoons olive oil
• 1 large leek (white and light green parts only), halved lengthwise, rinsed, and sliced thin (about 1 cup)
• 1 small fennel bulb , halved lengthwise, cored, and sliced thin (about 2 cups)
• 1/4 teaspoon saffron threads
• 1/4 teaspoon cayenne pepper
• 1 tablespoon unbleached all-purpose flour
• 4 medium cloves garlic , minced or pressed through garlic press (about 4 teaspoons)
• 1 tablespoon tomato paste
• 1 (14.5-ounce) can diced tomatoes , drained
• 1/2 cup dry white wine
• 3 cups low-sodium chicken broth
• 1 strip orange zest (from 1 orange), removed with vegetable peeler, about 3 inches long, cleaned of white pith
• 1/4 cup pastis or Pernod (see note)
• 3/4 pound Yukon Gold potato (1 large or 2 small), cut into 3/4-inch cubes
• 1 tablespoon chopped fresh tarragon leaves or parsley leaves

Details

Servings 6

Preparation

Step 1

Instructions
1. FOR THE BOUILLABAISSE: Adjust oven racks to middle and lower positions and heat oven to 375 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken pieces, skin-side down, and cook without moving until well browned, 5 to 8 minutes. Using tongs, flip chicken and brown other side, about 3 minutes. Transfer chicken to large plate.

2. Add leek and fennel; cook, stirring often, until vegetables begin to soften and turn translucent, about 4 minutes. Add saffron, cayenne, flour, garlic, and tomato paste and cook until fragrant, about 30 seconds. Add tomatoes, wine, broth, orange zest, pastis, and potatoes; bring to simmer. Reduce heat to medium-low and simmer 10 minutes.

3. Nestle chicken thighs and drumsticks into simmering liquid with skin above surface of liquid; cook, uncovered, 5 minutes. Nestle breast pieces into simmering liquid, adjusting pieces as necessary to ensure skin stays above surface of liquid. Bake on middle rack, uncovered, until instant-read thermometer inserted into thickest part of chicken registers 145 degrees for breasts and 160 for drumsticks and thighs, 10 to 20 minutes.