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Poultry and meat 93
Chicken bouillabaisse [Index: ] [Index: ]
MCRC00903991_BO_Haehnchen-Bouillabaisse-039_F39MCRC00917984_SE_Haehnchen-Bouillabaisse-021MCRC00903254_NF_Haehnchen-Bouillabaisse-018_RZ1PoultryChickenPreparation methodsBraisingRecipe categoriesPoultry
For 4 servings
Large ovenproof dish
BOUILLABAISSE:
1 free-range chicken, approx. 1.3 kg
4 tomatoes or 1 pack chopped tomatoes
4 shallots
4 garlic cloves
1 small chilli pepper
3 fennel bulbs
5 sprigs parsley
1 bunch fresh thyme
3 tbsp olive oil
100 ml aniseed liqueur
1 pinch saffron
4 bay leaves
250 ml chicken stock
Salt
Pepper, freshly ground
Per serving
796 kcal, 11 g carbs, 44 g fat, 77 g protein,
0,9 BU
PREPARATION
1. The bouillabaisse must be prepared at least 9 hours before cooking.
2. First rinse the chicken under cold water, pat dry and cut into 10 pieces.
3. Remove the stalks from the tomatoes. Finely dice the tomatoes and shallots. Crush the garlic
cloves. Cut the chilli pepper into small pieces. Tear the fennel into small pieces. Rinse the parsley and
thyme and shake dry.
4. Mix all the ingredients together in a large ovenproof dish. Leave to infuse covered in the
refrigerator for at least 8 hours.
5. Take the dish out of the refrigerator and allow to stand for another 1 hour. Then cook the
bouillabaisse as indicated without a lid.
6. Remove the parsley and thyme before serving.
Setting procedure:
CircoTherm
150 °C
Added steam, medium
Cooking time: 45-50 minutes
Tip:
Excellent served with white bread or rice. White
bread can be placed onto the wire rack with the
bouillabaisse for the last 15 minutes of cooking
time to bake.
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