Chicken Bouillabaisse (eric Ripart - Avec Eric)

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 3 cups chicken broth
• 1 teaspoon spanish saffron threads
• 1/4 cup olive oil
• 1 (4 lb) chicken, cut into 10 pieces (breasts are quartered)
• 1 large onion, sliced
• 1 fennel bulb, sliced (cut off greens, halve and slice)
• 1/4 cup garlic clove, sliced
• 1/2 cup wine (double if not using pernod)
• 1/2 cup pernod (optional)
• 1 cup tomato, strained (puree diced canned tomatoes, push some through a strainer, use liquid and reserve solids to add to a)
• kosher salt & freshly ground black pepper
• 1 lb tiny new potatoes, scrubbed and rinsed
• 1 lb mussels, rinsed and beards removed
• 2 dozen littleneck clams, rinsed
• 2 egg yolks
• 1/4 cup lemon juice
• 1 teaspoon garlic clove, minced
• 1/2 cup olive oil
• 1/2 cup fresh parsley, chopped
• 1 baguette, sliced 1/2 inch thick and toasted

Recipe

• 1 heat chicken broth and saffron, over low heat, in a small saucepan on the back burner (this allows the saffron to steep in the broth producing the best flavor and color).
• 2 heat olive oil in a large dutch oven (or pressure cooker), over medium high heat; sear chicken pieces in batches, set aside (it is important that chicken is patted dry before placing in hot pot to get a good sear and for it not to stick).
• 3 add the sliced onion, fennel, and garlic to pot and saute, stirring occasionally, until they start to caramelize around the edges, about 5 minutes or so.
• 4 stir in the wine and pernod, if using, scraping browned bits off the bottom of pot, and continue cooking until the liquid is almost evaporated.
• 5 add the strained tomatoes, chicken stock and saffron, and bring to a simmer; return chicken pieces and season with 1 teaspoon salt and 1/2 teaspoon pepper.
• 6 lower heat to medium low, cover, and let simmer until chicken is partially cooked, 20 to 30 minutes (pressure cooker: let come to pressure, reduce heat and cook 15 minutes).
• 7 add the potatoes, cover, and continue cooking until chicken is fully cooked and potatoes are tender, another 20 to 25 minutes (pressure cooker: 15 minutes).
• 8 meanwhile, make the aioli by processing egg yolks, lemon juice, and garlic in a food processor; slowly drizzle in olive oil until thick and emulsified.
• 9 season with salt and pepper.
• 10 just before serving, add mussels and clams to soup and simmer until they open, about 5 minutes; taste and addt salt and pepper, if needed.
• 11 spoon bouillabasse into bowls, garnish with parsley; serve with aioli and toasted baguette slices.