Chicken Bouillabaisse

Rouille, the traditional accompaniment to the classic French fish stew bouillabaisse, is also delicious with this version made with chicken. Note that rouille contains raw egg.

To make rouille, combine 3/4 cup vegetable oil and 3/4 cup olive oil in a measuring cup.

In a blender, process to combine:
1 room-temperature egg
1 Tbsp. fresh lemon juice
1 tsp. Dijon mustard
2 garlic cloves, crushed through a press

With the machine running, slowly drizzle in the oils, processing until emulsified and thickened. Stir in:
1/4 tsp. salt
1/4 tsp. cayenne pepper

Bouillabaisse ingredients:
2 Tbsp. olive oil
1 chicken, 4 lb., rinsed, patted dry and cut into serving pieces
Salt and freshly ground black pepper, to taste
1 large yellow onion, chopped
1/2 small fennel bulb, cored and chopped
2 garlic cloves, minced
2 tsp. herbes de Provence
1/4 tsp. hot red pepper flakes
1 cup dry white wine
6 red potatoes, unpeeled, cut into rounds 1/2 inch thick
1 can (28 oz.) diced tomatoes with juices
2 cups chicken stock, preferably homemade
1/2 tsp. saffron threads
Shredded Gruyère cheese for garnish (optional)
Spicy rouille for serving (optional) (see note)

In a large Dutch oven or soup pot over medium-high heat, warm the olive oil. Working in batches, add the chicken and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer to a plate and season with salt and black pepper.

Pour off all but 2 Tbsp. of the fat in the pot. Return the pot to medium heat, add the onion and fennel and cook, stirring occasionally, until softened, about 5 minutes.

Add the garlic, herbes de Provence and red pepper flakes and cook, stirring, for 1 minute.

Add the wine and cook for 1 minute.

Stir in the potatoes, the tomatoes with their juices and the stock. Return the chicken to the pot and add water to cover by 1/2 inch. Increase the heat to high and bring to a boil.

Reduce the heat to medium-low and cover the pot tightly. Simmer until the chicken shows no sign of pink when the thickest parts are cut into near the bone, about 40 minutes.

Using a slotted spoon, transfer the chicken and vegetables to a deep serving bowl or individual bowls and cover to keep warm.

Skim any visible fat from the surface of the broth. Stir in the saffron and season with salt and black pepper. Simmer for 5 minutes.

Pour over the chicken and vegetables and sprinkle with the cheese. Serve immediately, passing the rouille at the table.

Servings: 4
Adapted from Williams-Sonoma Collection Series, Chicken by Rick Rodgers (Simon & Schuster, 2001).