Chicken Bouillabaisse (Bouillabaisse De Poulet)

fromachefskitchen.com

Dona

subheading: BOUILLABAISSE:

2 tablespoons olive oil (or as needed)

salt and freshly ground black pepper

2 large split chicken breasts (on the bone, with the skin)

1 medium onion, finely chopped

3 stalks celery, finely chopped

1 small fennel bulb, finely chopped

4 medium tomatoes, seeded and chopped --OR-- 1 can (15-ounce) petite diced tomatoes

4 cloves garlic, chopped

1 cup dry white wine

2 cups chicken broth

2 bay leaves

2 sprigs fresh thyme

1 pinch saffron threads

1 (2-inch) piece orange peel

1 teaspoon crushed red pepper flakes (or to taste)

8 baby Yukon Gold potatoes, sliced ¼-inch thick

Chopped fresh parsley, for garnish

subheading: ROUILLE:

1 pinch saffron threads

2 tablespoons hot cooking liquid from pot

2 cloves garlic, minced

1 cup mayonnaise

½ teaspoon Hungarian paprika

Cayenne pepper, to taste

Salt, to taste

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