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Chicken Bouillabaise



Serves 4

4 Red Tractor chicken legs
salt and black pepper
2 tbsp olive oil
2 large onions, sliced
1 sprig fresh thyme
½ small red chilli
150ml or ¼ pint dry white wine
2 cloves garlic, chopped
pinch of saffron
1 small baguette, sliced
2 cloves garlic
1 egg yolk
juice of ½ lime
150ml or ¼ pt mild olive oil
600 ml or 1pt chicken stock
6 tomatoes, skinned and deseeded

Chicken Bouillabaise_600_349



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.

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.

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

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

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.

Add the tomatoes and cook for 10-15 minutes until chicken is well cooked. Check the seasoning.

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.


Toast the bread slices and put into a soup plate. Add a spoonful of garlic sauce to the top of the bread, and place the chicken leg on top. Pour the sauce over and around.  The remaining garlic sauce can be served separately.