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Chicken Bouillabaisse with Rouille
Ingredients
  • subheading: bouillabaisse:
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 carrot, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon finely grated lemon zest
  • ½ teaspoon saffron threads
  • ¼ teaspoon fennel seeds
  • ¼ teaspoon herbes de Provence
  • Salt
  • Freshly ground pepper
  • 4 large skinless chicken thighs (about 2 pounds total)
  • One 14-ounce can diced tomatoes, drained
  • ½ cup dry white wine
  • 3 medium Yukon Gold potatoes, peeled and cut into 4 pieces each
  • 1 kielbasa (about 10 ounces), cut into ⅓-inch-thick rounds
  • 2 tablespoons chopped tarragon
  • subheading: rouille:
  • 2 large garlic cloves, smashed
  • ¼ teaspoon sweet paprika
  • ⅛ teaspoon cayenne pepper
  • ¼ cup mayonnaise
  • ¼ cup extra-virgin olive oil
  • Salt
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