Prepared in a Cast Iron Traditional Pot
Whether preparing a traditional bouillabaisse or large portions of soups and stews, the generous capacity of these oversized cast iron pots
are ideal for recipes using whole ingredients or extra stock.
Combine all faux rouille ingredients and set aside.
Mix the olive oil and the next 9 ingredients. Add the chicken pieces and turn to coat the surfaces with the mixture. Cover and refrigerate at least 4 hours or overnight. Return to room temperature before proceeding.
Place the chicken mixture in the Traditional Pot and add the tomatoes and their liquid.
Combine the wine and broth and stir in the saffron. Add this mixture to the pan along with the potatoes. Cover, bring to a boil over medium-high heat, then reduce the heat to low and boil gently for 15 minutes.
Cut the sausage into bite-size pieces, and add to the pot. Cook for an additional 5 minutes.
Check that the chicken is cooked through by cutting into a piece to test. Stir in the Pernod with the tarragon and fennel fronds.
Ladle from the dish (this pot makes an impressive serving dish) into wide shallow soup plates. Top each portion of the chicken and sausage with a spoonful of the faux rouille. Or place a dollop of the sauce onto a toasted French bread slice and arrange two slices atop each portion of the bouillabaisse.
This is a new twist on the French fish dish that has become popular in recent years. It uses chicken in place of the fish and shellfish in the original. Fennel and a unique mix of other ingredients give this dish a wonderful flavour. A recipe for faux rouille is also included to provide a unique accent to the dish.