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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chicken Bouillabaisse

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Chicken Bouillabaisse Empty Chicken Bouillabaisse

    Post by Lobo Mon 18 Jan 2016, 10:01 pm

    Chicken Bouillabaisse Img63l
    Chicken Bouillabaisse
    Chicken Bouillabaisse Translucent
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    Prep Time: 40 minutes
    Cook Time: 130 minutes
    Servings: 6
    In our version of bouillabaisse, the Provençal seafood stew, chicken stands in for the traditional fish and shellfish. This recipe calls for simmering the backbone along with the chicken, which imparts rich flavor to the finished dish.






    • 289

    Ingredients:


    • 1 chicken, 4 to 5 lb., cut into serving pieces,
       including backbone
    • Salt and freshly ground pepper, to taste
    • 3 Tbs. canola oil
    • 2 yellow onions, 1 quartered, 1 diced
    • 2 garlic cloves, smashed
    • 3 fennel bulbs, thinly sliced, stems and fronds
       reserved
    • 4 cups water
    • 6 cups chicken stock
    • 2 bay leaves
    • 2 Tbs. chicken demi-glace
    • 1 1⁄4 lb. Yukon Gold potatoes, cut 1⁄2 inch thick
    • Pinch of saffron threads
    • 2 tsp. Pernod (optional)
    • 1 Tbs. minced fresh chervil
    • 1 Tbs. minced fresh tarragon
    • 1 Tbs. fresh lemon juice
    • 6 slices toasted country bread
    • 6 Tbs. aioli

    Related Recipes


    Chicken Bouillabaisse Wine-pairing-icon-red

    Wine Pairing

    This pairs well with rich, medium-bodied rosé wines from our Wine Club.

    Directions:

    Season the chicken with salt and pepper. In a large pot over medium-high heat, warm 2 Tbs. of the oil. Working in batches, brown the chicken on all sides, 4 to 5 minutes per side. Add the quartered onion, garlic, fennel stems, water, stock and bay leaves. Bring to a boil, then reduce the heat to medium-low and simmer until the meat nearly falls off the bones, about 1 1¿2 hours. Discard the onion, garlic, fennel stems, bay leaves and backbone.

    Transfer the chicken to a colander and let cool. Cut the meat into 1¿2-inch pieces; discard the skin and bones. Skim the fat off the stock and whisk in the demi-glace.

    In a fry pan over medium heat, warm the remaining 1 Tbs. oil. Add the diced onion and sliced fennel and cook, stirring occasionally, about 5 minutes. Add the onion mixture to the stock along with the potatoes, saffron and Pernod. Set the pot over medium heat and simmer until the potatoes are cooked through, about 10 minutes. Add the chicken, chervil, tarragon and lemon juice, and season with salt and pepper.

    Ladle the stew into bowls and garnish with fennel fronds. Serve with toasted bread and aioli. Serves 6.

    Williams-Sonoma Kitchen
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