CHICKEN BOUILLABAISSE WITH CHORIZO AND CLAMS
Provided by Jonathan Reynolds
Categories dinner, soups and stews, main course
Time 2h45m
Yield Serves 8
Number Of Ingredients 23
Steps:
- In a nonreactive bowl, stir together the onions, celery, carrots, garlic, olive oil, saffron, zest, flour, fennel seeds, herbes de Provence, salt and pepper. Add the chicken breasts and thighs and toss to coat. Cover and refrigerate at least 2 hours.
- Dump the chicken and marinade into a large pot. Add the tomatoes, wine, chili pepper and 1 1/2 cups water. Pierce the potato halves with a sharp skewer and add to the pot. Place over medium-high heat, cover and bring to a boil. Adjust heat and simmer gently, covered, for 25 minutes, stirring occasionally.
- Add chorizo to the pot and cook, covered, 5 more minutes. Poke potatoes with a fork to see if they are just tender; continue to simmer until they are. When potatoes are tender, remove one potato half and 1/4 cup of liquid from the pot and set aside for the rouille. Add the clams, sticking them down into the liquid. Simmer until the clams open. Taste and adjust seasoning.
- If a lot of clear fat has risen to the top of the soup, use a spoon to skim some off and discard. Stir in Pernod and tarragon. Ladle into bowls and serve, passing the rouille for guests to dollop into their bowls.
Nutrition Facts : @context http, Calories 599, UnsaturatedFat 20 grams, Carbohydrate 30 grams, Fat 32 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 953 milligrams, Sugar 3 grams, TransFat 0 grams
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