Ingredients Jump to Instructions ↓

  1. 4 chicken thighs (about 1 3/4 pounds), with skin and fat removed

  2. 1 tablespoon good olive oil

  3. 1 tablespoon coarsely chopped garlic

  4. 1/2 teaspoon saffron pistils

  5. 1 teaspoon grated lemon rind

  6. 3/4 teaspoon salt

  7. 1/2 teaspoon freshly ground black pepper

  8. 1/4 teaspoon fennel seeds

  9. 1/4 teaspoon herbes de Provence

  10. 1/2 cup coarsely chopped onion

  11. 1/4 cup coarsely chopped celery

  12. 1/4 cup coarsely chopped carrot

  13. 1/2 can (14 1/2 ounces) diced tomato (about 1 cup)

  14. 1/2 cup dry white wine

  15. 1 cup Manischewitz Chicken Broth

  16. 5 potatoes (about 3/4 pound), peeled and halved

  17. 1 piece kosher-type sausage (about 10 ounces), cut into 4 pieces 2 teaspoons Pernod or Ricard

  18. 3 teaspoons chopped tarragon, chives, or parsley Ingredients for the Rouille:

  19. 1/2 of one of the cooked potatoes (see above)

  20. 1/4 cup liquid and solids from the soup

  21. 2 large cloves garlic

  22. 1/8 teaspoon cayenne pepper

  23. 1/4 teaspoon paprika

  24. 1 large egg yolk

  25. 1/2 cup extra-virgin olive oil Dash of salt, if needed Ingredients Tapenade

  26. 1 cup mix of pitted olives, black oil-cured olives, Kalamata olives, and green olives

  27. 1 small garlic clove, peeled and sliced

  28. 2 dried apricot halves, cut into small pieces

  29. 1 1/2 tablespoons drained capers

  30. 2 tablespoons extra-virgin olive oil

  31. 4 skinless, boneless chicken breasts, about 6 ounces each 3 tablespoons good olive oil

  32. 1/2 teaspoon salt, plus extra to taste

  33. 1/2 teaspoon freshly ground black pepper, plus extra to taste

  34. 1 1/2 cups Baby Bella mushrooms, washed and cut into 3/4-inch pieces

  35. 1/2 cup chopped onion

  36. 1/2 cup Manischewitz Chicken Broth

  37. 2 tablespoons chopped fresh chives or parsley

Instructions Jump to Ingredients ↑

  1. Directions : 1. Mix the first 12 ingredients together in a bowl, cover, and refrigerate until ready to proceed. (Assembly can be done just prior to cooking or up to half a day ahead.) 2. At cooking time, transfer the contents of the bowl to a stainless steel pot, and add the tomatoes, wine, Manischewitz Chicken Broth, and potatoes.

  2. Cover, bring to a boil over high heat, then reduce the heat to low, and boil gently for 25 minutes. Add the sausage, and cook for an additional 5 minutes.

  3. Serve the bouillabaisse in warm soup plates with a spoonful of the rouille drizzled on top. Directions for the Rouille: Put the cooked potato half, 1/4 cup soup liquid and solids, garlic, cayenne, and paprika into the bowl of a food processor, and process for 10 seconds. Add the egg yolk. Then, with the processor running, pour in the oil, and process for a few seconds, or until incorporated. Taste for salt, and add, if needed. Directions For the tapenade: Put all the tapenade ingredients in the bowl of a food processor, and pulse to make a coarse puree. Cut a horizontal slit in each chicken breast to create a pocket, and stuff with the tapenade. Set aside until serving time. When ready to cook the chicken , preheat the oven to 180 degrees. Heat the olive oil in a large skillet, and when hot, season the stuffed breasts with 1/2 teaspoon each salt and pepper, and arrange them side by side in the skillet. Cook over medium heat, covered, for about 3 minutes on each side, and then transfer to a platter, and keep warm in the 180-degree oven. Add the mushrooms and onion to the skillet, and sauté for about 2 minutes. Add the Manischewitz Chicken Broth, and reduce the contents by boiling for 2 minutes. Add additional salt and pepper to taste. Serve a chicken breast on each of four hot plates, and add any juice that has accumulated around them on the platter to the mushroom sauce in the pan. Divide the mushrooms and sauce among the servings, spooning it over the chicken breasts, and sprinkle the parsley or chives on top. Serve.


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