Chicken Bouillabaisse

Page 348

Cuisine: French | Course Type: Main Courses

(3 reviews)

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Recipe Reviews

I found this disappointing. It was quite good, but not much more than that - a sunny Mediterranean soup/stew.
The recipe didn't tell what to do with the clove of garlic to be used if not using the aïoli. I rubbed it against the bread, which was exactly what the dish needed, so it probably was the thing I was meant to do.

(0) comment (0) useful  

This dish was DELICIOUS! The chicken was tender, the flavors (especially the garlic) melded so well. It was relatively easy to prepare also. I made the Aioli (p. 289) for the bread (I used French bread).
I found it to be a great dish to prepare for one person & it makes even better leftovers!

I highly recommend this recipe & will be trying it again soon.

(0) comment (3) useful  

Very easy -- basically a quick braise that skips the browning the meat step. The meat is very tender (like poached chicken) and the sauce is light but flavorful (some garlic, thyme, bay leaf, small dried chili, saffron, some wine and chopped tomatoes). Served over toasted bread that was supposed to be slathered with the Zuni garlic aoli -- but I completely screwed up that recipe so took the other suggested option and just rubbed the toast with a garlic clove.

My husband pronounced it "outstanding" but I thought it just OK -- hence the 4 rating splitting the difference. I think I missed the flavor that browning the meat would have added.

Served with an orange, fennel and romaine salad dressed with the honey vinaigrette from Ad Hoc at Home.

Dessert -- Honey-spiced Madeleines from Around my French Table.

(edited 4th January 2011) (0) comment (2) useful  

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