chickebbouya

A bouillabaisse is a traditional seafood stew from South of France full of sunny flavors. It originally was a frugal dish made by fishermen with the catch that had not been sold. This recipe is a twist on that original Bouillabaisse: it is made with chicken instead of seafood.
Good for lunch boxes?Yes! In a thermos as a soup or mixed with rice.
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Servings Prep Time Cook Time Difficulty
4
people
20
mn
see below*
Easy
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Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time Cook Time Difficulty
4
people
20
mn
see below*
Easy
Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
What you need
Units: Servings: people
How it's made
  1. Prep all the vegetables. For the fennel start out by chopping off the stalks and the root end. Cut in two and cut off the reminding part of the root. You can then slice it. Season the chicken with salt and pepper.
  2. *There are a couple of ways you can cook your Bouillabaisse. In a dutch oven on stove top or in the oven (if using an oven, preheat to 350). Or in a slow cooker. Either way start by browning the chicken in the olive oil, then set it aside in a plate.
  3. Add the onion and fennel to the pot and cook for a 2-3 minutes on medium high. Add the celery and carrot and cook for another few minutes. Time for the garlic and saffron. Cook for 1 more minute and stir the wine in. Add the potatoes, thyme, bay leaf, chopped tomatoes and chicken stock. Good pinch of salt and place the chicken back in the pot.
  4. Cover and either: Cook on the stove over a medium low heat for about 40mn. Or in the oven for 45mn. Or in a crock pot on high for 3 hours. Check for the chicken for doneness and adjust the seasoning.
Recipe Notes

What I love to do with the leftover the next day is put the pot back on the heat and add some long grain rice. The rice will cook in that yummy broth and get a delicious flavor! (that actually was my two peanuts' thermos lunch today )

Share this Recipe
What you need
Units: Servings: people
How it's made
  1. Prep all the vegetables. For the fennel start out by chopping off the stalks and the root end. Cut in two and cut off the reminding part of the root. You can then slice it. Season the chicken with salt and pepper.
  2. *There are a couple of ways you can cook your Bouillabaisse. In a dutch oven on stove top or in the oven (if using an oven, preheat to 350). Or in a slow cooker. Either way start by browning the chicken in the olive oil, then set it aside in a plate.
  3. Add the onion and fennel to the pot and cook for a 2-3 minutes on medium high. Add the celery and carrot and cook for another few minutes. Time for the garlic and saffron. Cook for 1 more minute and stir the wine in. Add the potatoes, thyme, bay leaf, chopped tomatoes and chicken stock. Good pinch of salt and place the chicken back in the pot.
  4. Cover and either: Cook on the stove over a medium low heat for about 40mn. Or in the oven for 45mn. Or in a crock pot on high for 3 hours. Check for the chicken for doneness and adjust the seasoning.
Recipe Notes

What I love to do with the leftover the next day is put the pot back on the heat and add some long grain rice. The rice will cook in that yummy broth and get a delicious flavor! (that actually was my two peanuts' thermos lunch today )

Share this Recipe