Chicken Bouillabaisse

The holidays are a time for creating memories and sharing meals with loved ones is a big part of that tradition. For your Hanukkah and other holiday celebrations, The Manischewitz Company offers festive, easy-to-make dishes that are sure to make this year’s holiday gatherings some of the most memorable yet. Legendary chef, acclaimed author and host of the 4th Annual Manischewitz Cook-off, Jacques Pepin, offers celebratory recipes you can make at home for your family this holiday season. Check out the recipe below.

Ingredients:

4 chicken thighs (about 1 3/4 pounds), with skin and fat removed

1 tablespoon good olive oil

1 tablespoon coarsely chopped garlic

1/2 teaspoon saffron pistils

1 teaspoon grated lemon rind

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon fennel seeds

1/4 teaspoon herbes de Provence

1/2 cup coarsely chopped onion

1/4 cup coarsely chopped celery

1/4 cup coarsely chopped carrot

1/2 can (14 1/2 ounces) diced tomato (about 1 cup)

1/2 cup dry white wine

1 cup Manischewitz Chicken Broth

5 potatoes (about 3/4 pound), peeled and halved

1 piece kosher-type sausage (about 10 ounces), cut into 4 pieces

2 teaspoons Pernod or Ricard (optional)

3 teaspoons chopped tarragon, chives, or parsley

Ingredients for the Rouille:

1/2 of one of the cooked potatoes (see above)

1/4 cup liquid and solids from the soup

2 large cloves garlic

1/8 teaspoon cayenne pepper

1/4 teaspoon paprika

1 large egg yolk

1/2 cup extra-virgin olive oil

Dash of salt, if needed

Directions:

1. Mix the first 12 ingredients together in a bowl, cover, and refrigerate until ready to proceed. (Assembly can be done just prior to cooking or up to half a day ahead.)

2. At cooking time, transfer the contents of the bowl to a stainless steel pot, and add the tomatoes, wine, Manischewitz Chicken Broth, and potatoes.

3. Cover, bring to a boil over high heat, then reduce the heat to low, and boil gently for 25 minutes. Add the sausage, and cook for an additional 5 minutes.

4. Serve the bouillabaisse in warm soup plates with a spoonful of the rouille drizzled on top.

Directions for the Rouille: Put the cooked potato half, 1/4 cup soup liquid and solids, garlic, cayenne, and paprika into the bowl of a food processor, and process for 10 seconds. Add the egg yolk. Then, with the processor running, pour in the oil, and process for a few seconds, or until incorporated. Taste for salt, and add, if needed.

Recipe courtesy of Manischewitz and Chef Pépin...