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.

1 Combine all faux rouille ingredients and set aside.

2 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.

3 Place the chicken mixture in the Traditional Pot and add the tomatoes and their liquid.

4 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.

5 Cut the sausage into bite-size pieces, and add to the pot. Cook for an additional 5 minutes.

6 Check that the chicken is cooked through by cutting into a piece to test. Stir in the Pernod with the tarragon and fennel fronds.

7 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.

NOTES
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.