Chicken Bouillabaisse

Preparation Time: 10 minutes
Cooking Time: 1 hour 15 minutes
Serves: 4

This French dish has always proved to be a winner and with a new, British twist, this is the perfect choice for simple, yet classy dining.

Choose British chicken with the Red Tractor and Union Jack on pack and you’ll know that you’re getting fresh, local birds that are fully traceable back to independently inspected British farms. Or ask your butcher if it’s British.

Ingredients

4 British chicken legs
Salt and black pepper
2 tbsp olive oil
2 large onions, sliced
1 sprig fresh thyme
Half small red chilli
150ml /¼ pint dry white wine
2 cloves garlic, chopped                   
A pinch of saffron
1 small baguette, sliced
2 cloves garlic
1 egg yolk
Juice of ½ lime
150ml / ¼ pt mild olive oil
600 ml / 1pt chicken stock
6 tomatoes, skinned and deseede

Method

1) Season chicken legs with salt and pepper and, if time allows, leave covered for 24 hours in the fridge.  When ready to cook, wipe the chicken and trim any excess flesh from the chicken legs.
 
2) Heat the oil in a heavy based pan and add the chicken skin side down and cook for about 6 minutes until coloured. Remove the chicken and put to one side.

3) Add the onion to the pan, reduce the heat and slowly stew the onions, stirring frequently to keep them from colouring.

4) Add the white wine and simmer until the liquid is reduced by half. Add the thyme, garlic, saffron, chicken stock and chilli.

5) Bring to a simmer and return the chicken to the pan. Skim off any scum that appears on the surface and simmer for 35 minutes.

6) Add the tomatoes and cook for 10-15 minutes until chicken is well cooked. Check the seasoning.
 
7) Meanwhile, pound the garlic in a mortar, add the egg yolk and stir in the olive oil slowly and in a steady stream. Season and add lime juice.

Nutritional Information   Per Serving Per 100g Calories 397 kcal 111 kcal Protein 19.5 g 5.5 g Carbohydrates 20.2 g 5.7 g Fat 23.5 g 6.6 g Saturated Fat 7.4 g 2.1 g