Bouillabaisse de Poulet Chez Tante Paulette
Chicken Stew with Fennel and Saffron
From the book Bistro Cooking by Patricia Wells
| Serves | 4 |
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Total Time | 12 hours |
Introduction
Chez Tante Paulette is one of my favorite bistros in the world. It’s an authentic, old-fashioned spot on a small side street in Lyons, run by the elderly Marie-Louise Auteli, better known as Tante Paulette. Her most famous dish is chicken with garlic, and following that, fans flock to her little upstairs dining room to feast on the unusual bouillabaisse de poulet.
Like its famous counterpart — which is prepared with the freshest of Mediterranean fish — this bouillabaisse is infused with onions, garlic, tomatoes, a touch of fennel, and a wave of saffron. While Madame Auteli serves hers with the classic red pepper mayonnaise known as rouille and slices of grilled bread, I tend to prefer my chicken stew as is, with a few sips of chilled white wine, such as a white Cassis from the fishing village not far from Marseilles.
Ingredients
| 4 | tomatoes, peeled, cored, seeded, and chopped | |
| 2 | large onions, quartered | |
| 4 | garlic cloves, crushed | |
| 4 | large fennel bulbs with feathery leaves attached, coarsely chopped | |
| 3 | Tbsp. extra-virgin olive oil | |
| ⅓ | cup licorice-flavored aperitif, such as Ricard or Pernod | |
| ~ | Generous pinch of saffron | |
| ~ | Small handful of fresh thyme, or several teaspoons dried thyme | |
| 4 | imported bay leaves | |
| ~ | Salt and freshly ground black pepper | |
| 4 | chicken legs with thighs attached, skin removed | |
| 1 | lb. boiling potatoes, peeled and quartered | |
| 2 | cups chicken stock, preferably homemade |
Steps
- The day before you plan to serve the dish, combine the tomatoes, onions, garlic, fennel, olive oil, licorice-flavored aperitif, saffron, herbs, and seasonings in a nonreactive large covered casserole or Dutch oven. Stir to blend. Add the chicken and stir to coat. Cover and refrigerate for at least 8 hours to blend the seasonings.
- At least 1 hour before you begin to prepare the dish, remove the chicken from the refrigerator. Stew the chicken in its marinade, covered, over medium heat, stirring from time to time, for about 30 minutes. Add the potatoes and chicken stock and simmer until the potatoes are cooked, an additional 30 to 45 minutes. Taste for seasoning. Serve in warmed shallow soup bowls.
Notes
Editor’s note: This is a wonderful dish to make when entertaining, because all the prep takes place hours before you cook it.
This content is from the book Bistro Cooking by Patricia Wells.