Don't miss another recipe! Get our daily picks delivered right to your inbox!   
home > recipes > meals / dishes > soups & salads > soups > meat and poultry soup > chicken soup

Bouillabaisse De Poulet

recipe at a glance
ready in: 30-60 minutes
serves/makes:   4

recipe id: 28930

recipe tools

Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest
save to yummly


1/2 cup onions, sliced
1/2 cup white of leek, sliced (or more onion)
1/4 cup olive oil
1 1/2 cup tomato pulp
2 cloves garlic
2 1/2 pounds cut up chicken
salt, to taste
1 1/2 cup dry white wine
1 cup chicken stock
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon fennel seeds; crushed
2 pinches saffron threads
2 inch piece dried orange peel
black pepper, to taste
1 pinch cayenne pepper, or a dash of Tabasco sauce
salt, to taste


Cook the onions and leeks slowly with the oil in a heavy 3 quart, covered casserole, about 10 minutes, stirring fairly frequently, until tender, but not browned.

While vegetables cook, prepare the tomatoes. When the vegetables are tender, stir in the tomatoes and garlic. Cover and cook for 5 minutes so that the tomatoes will render their juices. Uncover, raise heat and let juice almost entirely evaporate.

Salt chicken lightly and arrange in casserole, spreading vegetables around and on top. Cover and cook for 10 minutes over medium heat, turning once.

Pour the wine over the chicken and enough stock or broth barely to cover the meat. Add the herbs and seasonings and bring to a simmer. Salt lightly if necessary.

Cover casserole and simmer slowly either on top of the stove or in a preheated 325°F oven for 20-25 minutes, or until chicken is tender.

To Serve:

Tip the casserole and skim off surface fat. Remove bay leaf and orange peel and carefully correct seasonings. Serve as is, from the casserole or arrange chicken and vegetables on a bed of steamed rice.

Decorate with parsley sprig and pass the cooking liquid separately. May be kept warm for at least half an hour. Set cover askew and place in 120°F oven.

Source: Julia Child, Mastering the Art of French Cooking

added by



Nutritional data has not been calculated yet.

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes

more recipes like bouillabaisse de poulet

comments & reviews

Chicken Soup
View more chicken soup recipes
Meat And Poultry Soup
View more meat and poultry soup recipes
Soups & Salad Course
View more soups & salad course recipes
Recipe Newsletter
Subscribe to our free email newsletter to get our daily recipe picks, cooking tips, and more!

free recipe newsletter signup!