Chicken Bouillabaisse

Traditionally, this French stew (although it’s more of a soup) contains fish and shrimp. Here’s one that varies since it’s made with chicken. It’s fairly easy to make and tastes delicious. Longest time is the oven time but even so less than 90 minutes and it’s done, mainly because it uses cut up chicken pieces. Serves 4-6 depending on the size of your chicken pieces, the cooking time will also vary because of this as well.

Preheat oven to 350 degrees. In a large Dutch oven, over medium high, heat:

2 tablespoons olive oil

Pat dry and then salt and pepper:

6 chicken breasts, bone-in and skin on OR

8 chicken thighs, bone-in and skin on

(or a combination of both, about 3 pounds of chicken total)

Add to the hot oil, skin side down and brown, 5-8 minutes per side. Remove from the oil and add:

1 large leek, sliced and cleaned

1 small fennel bulb, halved and sliced thin (discard the stems although save some fronds for garnish)

Reduce heat to medium and cook until the leek is tender and the fennel begins to soften. Stir in:

2 teaspoons minced garlic

1 tablespoon tomato paste

1 tablespoon all purpose gluten-free flour

1/4 teaspoon saffron threads, crushed

1/4 teaspoon cayenne pepper

Stir into the vegetables and cook for about 30-45 seconds. Whisk in:

3 cups chicken stock

Whisk until the sauce is smooth. Add:

1 14.5 ounce can diced tomatoes, drained

1 cup sliced carrots OR 1 cup potatoes cut into pieces

1 strip of orange peel, about 2-3 inches long

Bring to a simmer and cook for about 10 minutes. Add the chicken parts, skin side up trying to keep them above the liquid so that the skin stays crispy. Bake for about 25-30 minutes or until breasts register 160 degrees and thighs 170 degrees. Remove from oven. Turn the broiler of the oven on and broil the chicken until the skin sizzles and gets crispy (I had to remove the chicken from the Dutch oven to do this since they kept sinking into the liquid).

Stir in:

1 tablespoon chopped parsley

Serve with the fennel fronds as garnish.