Chicken Bouillabaisse (For the Slow Cooker)

Name: Chicken Bouillabaisse (For the Slow Cooker)
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 2 large onions, chopped; 2 garlic cloves, chopped; 1 cup dry white wine; 1 cup chopped canned tomatoes or 1 cup fresh tomato; 1/2 cup tomato puree; orange zest; 1 big pinch saffron thread, crumbled; 1/2 teaspoon fennel seed; 1 pinch cayenne pepper; 8 chicken thighs, skin removed; salt & freshly ground black pepper, to taste; 8 thick slices toasted French bread or 8 Italian bread; 1/2 cup roasted red peppers, either homemade or 1/2 cup from a jar; 1 large garlic clove; 1 cup mayonnaise; 2 tablespoons extra virgin olive oil; 1 teaspoon lemon juice; 1 pinch cayenne pepper

Submitted by Brookelynne26

"From the French Slow Cooker by Michele Scicolone"

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photo by Bethbasler

Ready In:: 6hrs 15mins
Ingredients:: 19
Serves:: 4

ingredients

2 tablespoons olive oil
2 large onions, chopped
2 garlic cloves, chopped
1 cup dry white wine
1 cup chopped canned tomatoes or 1 cup fresh tomato
¹⁄₂ cup tomato puree
orange zest
1 big pinch saffron thread, crumbled
¹⁄₂ teaspoon fennel seed
1 pinch cayenne pepper
8 chicken thighs, skin removed
salt & freshly ground black pepper, to taste
8 thick slices toasted French bread or 8 Italian bread
Rouille
¹⁄₂ cup roasted red peppers, either homemade or 1/2 cup from a jar
1 large garlic clove
1 cup mayonnaise
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
1 pinch cayenne pepper

directions

Make the rouille: In a blender or food processor, finely chop the peppers and garlic. Add the mayonnaise, oil, lemon juice and cayenne and process until smooth. Store the sauce in a covered jar in the refrigerator.
In a large skillet, heat the oil over medium heat. Add the onions and garlic and cook until tender and golden, about 8 minutes. Add the wine and bring to a simmer. Pour the mixture into a large slow cooker. Stir in the tomato, puree, orange zest, saffron and fennel.
Sprinkle the chicken with salt and pepper. Place the pieces in the slow cooker, spooning some of the sauce over the top. Cover and cook on low 6 hours or until the chicken is tender and coming away from the bone.
Serve the chicken and sauce in shallow bowls with the toast and Rouille.

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Reviews

You should call this chicken stew.. not bouillabaisse as it has seafood in it..not chicken.

wincikabi
Easy to prep and make - make like a "stew dish". Flavors were a bit bland and one note but filling none the less. Served it with white rice. I added a splash of Worcestershire sauce and some baby carrots and celery as we like some veg. I skipped the rouille as I did not think it was necessary. Thanks for posting.

NewEnglandCook
Great recipe the only thing I changed was I substituted chicken stock for the wine. I served this over white rice. It's a keeper! Next time I will make the rouille.

Bethbasler

Tweaks

Great recipe the only thing I changed was I substituted chicken stock for the wine. I served this over white rice. It's a keeper! Next time I will make the rouille.

Bethbasler

RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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