Crock Pot Chicken Bouillabaisse

I’m a big fan of the public library and it allows me to get my fill of cookbooks without filling up my bookshelves.  Last week I picked up The French Slow Cooker, intrigued by the idea of fancy French food in my crock pot.  This recipe for Chicken Bouillabaisse is inspired by one of Scicolone’s recipes and it was delicious.

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer). (Thanks Wikipedia)

If you are pressed for time you could skip the onions step and throw everything into your slow cooker.  Come back from your day and it will smell amazing and be ready to serve! IMG_5856 What to buy (serves 2):

  • 1 tablespoon olive oil
  • 2 chicken breasts
  • salt and pepper
  • 1 cup  white wine
  • 1 cup spicy V8 tomato juice (or a cup of fresh or canned tomatoes)
  • 1 onion, chopped
  • 2 clove garlic,  chopped
  • 1/2 cup tomato paste
  • 2, 3 inch strips of orange zest
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon saffron threads, crumbled

What to do:

  • heat olive oil on medium-high in a skillet
  • add onions and garlic and cook until soft, about 5 minutes
  • add wine and bring to a simmer
  • pour mixture into slow cooker
  • stir in the tomatoes, tomato paste, saffron, fennel, cayenne, thyme and orange zest
  • sprinkle chicken with salt and pepper and place into slow cooker, spooning some of the sauce on top
  • cover and cook for 6 hours on low until chicken is tender
  • serve in shallow bowls with toasted bread if you so desire!

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