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, Saffron Fleur de Sel, and a bit of our spicy Cayenne fusion. 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 in 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)
1/2 tsp Saffron Fleur de Sel (for garnish)
1/4 tsp saffron 
1 tsp Cayenne fused olive oil 
1 tbsp Lemon fused olive oil
1 tbsp Blood Orange fused olive oil
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 extra virgin olive oil



Pre-heat oven to 375 degrees. dry chicken Salt and pepper chicken. 4 tbsp garlic oil on high in heat in dutch oven. Skin side down 6 to 7 minutes. Transfer to plate. Reduce heat to medium. Add fennel and soften with a little bit of browning. Add Cayenne, lemon and orange oils, and tomato paste. Combine then sprinkle flour. Stir again for half 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 chicken in mixture, careful not to completely cover 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 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 oven to broil. Leave bouillabaisse under broiler for 5 to 10 minutes until 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: