Cheater’s chicken bouillabaisse (or how i saved $35 and took a major shortcut)

I made a modified version of a chicken bouillabaise tonight.  The first modification was that the recipe called for Pernod.  I have never been a fan of anise flavoring so I was going to reduce the amount anyway.  I stopped in at the liquor store to look for a small bottle of Pernod.  There was no small bottle and the regular size bottle is $35.  I am not cheap about food but I was not going to spend $35 for a bottle of Pernod to use 1 TB of it in a recipe when I wasn’t even convinced I was going to like the taste.  If you have Pernod, feel free to add it to the recipe. If not, be aware that it was delicious without spending $35.  The second shortcut is that you are technically supposed to make a rouille – a mayonnaise type sauce with saffron and garlic.  Instead of making the full emulsion I spiced up mayonnaise.  See below.  It was excellent!

Cheater’s chicken bouillabaise

  • 4 bone in chicken breasts
  • kosher salt and ground pepper
  • 1 TB minced rosemary
  • 2 TB olive oil
  • 1 head garlic, cloves separated and peeled
  • 1 tsp saffron
  • 1 tsp fennel seeds
  • 1 15 oz can tomato puree
  • 1 1/2 cups chicken stock
  • 1 1/4 cup white wine
  • 6 small Yukon Gold potatoes, halved

Season chicken breasts with salt, pepper and rosemary.  Heat olive oil over medium heat in a Dutch oven or sturdy pot and brown chicken until browned on all sides (6 – 8 minutes).  Remove chicken and set aside.

Lower heat to medium and add garlic, saffron, fennel seeds, tomato puree, chicken stock and white wine.  Stir well and simmer for 30 minutes.  Garlic should be tender.

Remove garlic from sauce with a slotted spoon.  Puree with about 1/4 cup of sauce in a blender or food processor until smooth.  Stir back into sauce in pot and put chicken (with juice) and potatoes back into pan.  Bake in a preheated oven at 300 for 50 – 60 minutes.  Potatoes should be tender (if not, heat on stove for another 10 – 15 minutes).  Serve with saffron mayonnaise and a roll or French bread.

Saffron mayonnaise

  • 1 cup mayonnaise
  • 2 cloves minced garlic
  • 1/2 tsp lemon juice
  • 1/2 tsp saffron threads, crushed in your fingers
  • 1/4 tsp crushed red pepper flakes

Whisk together.  Refrigerate until ready to serve.  Add a dollop onto bouillabaisse.

Chicken bouillabaisse

Chicken bouillabaisse

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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