Chicken Bouillabaisse

Page 348

Cuisine: French | Course Type: Main Courses

(3 reviews)

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Recipe Review

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.

(2) useful  

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