What is bouillabaisse? It's an aromatic seafood stew, a saffron-inspired signature dish of Provence's Marseille. Not a seafood fan? Read on!Our fabulous bouillabaisse recipe is made with more budget-minded chicken and boasts an easy prep. It features a fragrant selection of our infused oils, white balsamic, a pinch of saffron, and a bit of our spicy Cayenne EVOO. Paired with every bouillabaisse is a Rouille sauce that is spread on toasted croutons of the French baguette variety; plus a dollop on the chicken, too. It's an incredible feast that you don't want to miss. 

6 to 8 chicken thighs, skin on and bone in
3 medium yellow potatoes, peeled, cut into 1-inch pieces
1 fennel bulb, trimmed, cored and thinly sliced
4 garlic cloves, peeled and minced
1 small onion, finely diced
1 tbsp Mutti tomato paste (or similar high-quality)
1/4 tsp saffron 
1 tsp Cayenne EVOO
1 tbsp Lemon EVOO
1 tbsp Orange EVOO
1 tbsp all purpose flour
1 medium can diced tomatoes
1/2 cup A-1 Premium white balsamic or dry white wine
3 cups chicken broth
1/2 cup Rouille sauce
1 baguette, ends removed, sliced horizontally in 1-inch pieces

4 tbsp fresh EVOO

Preheat oven to 375°. Pat dry chicken then sprinkle with salt and pepper both sides. In a Dutch oven on high heat place Garlic EVOO. Place chicken skin side down and cook until skin is browned, about 6 minutes. Transfer to a plate. 

Reduce heat to medium. Add fennel and soften with a little bit of browning. Add Cayenne, Lemon and Orange EVOOs and tomato paste. Combine then sprinkle flour. Stir again for half a minute, then add tomatoes and potatoes. Cook a few minutes, until fragrant. Add broth and bring to a boil, then reduce heat to medium-low and nestle the chicken in mixture, careful not to completely cover the chicken. This will keep the skin crispy during cooking.

Place in oven uncovered for 25 to 30 minutes until chicken's internal temp is 160 degrees. While the stew is cooking in the oven, place baguette slices on a rimmed baking sheet. Drizzle fresh olive oil. Place in oven on lower rack for 10 to 15 minutes. Remove from oven and set aside. Once the chicken is done, turn the oven to broil. Leave bouillabaisse under the broiler for 5 to 10 minutes until the chicken is crispy.

To serve, spread Rouille sauce on bread slices. Place bouillabaisse liquid in bowls, then add chicken thigh and as desired, a dollop of Rouille on chicken. 

Inspired by America's Test Kitchen: