Julia Child’s Super Yummy Chicken Bouillabaise

I have not been blogging for the past week or so. I am on holiday visiting my parents and enjoying how they are spoiling us with their great company and gorgeous food! I just have to post this recipe because it is what my mom made for us when we arrived. The smell of this masterpiece is pretty wonderful after driving about 6 hours! The drive was incredible with sights like these:


And to see this!


Here is the recipe in case any of you want to spoil someone, including yourself! (I found it on sassandveracity.com).


1/2 white onion, sliced

1/2 c. sliced leek, white part only

1/4 c. olive oil

4-5 whole tomatoes, peeled and seeded

2 cloves garlic, smashed

2-1/2 lbs. whole chicken, cut into parts

salt to taste

1-1/2 c. dry white wine

2 c. chicken stock

1 bay leaf

1/2 tsp. thyme

1/4 tsp. fennel seeds, smashed

2 pinches saffron

2″ piece of orange peel

big pinch of pepper

pinch of cayenne

more salt to taste

Pistou Ingredients

2 large cloves garlic

12 large fresh basil leaves

1/4 c. Parmesan, freshly grated

3 T tomato paste

4 dashes Tabasco sauce

In a large covered pan or casserole which can do double duty on the stove top and oven, cook the onions and leeks in the olive oil over low heat, about 10 minutes.  Do not let them brown.While the onions are cooking, prepare the tomatoes by adding them whole to a heat proof measuring cup and pouring boiling water over them.  Allow them to sit about a minute before pouring off the hot water and adding cold.  The peelings should rub right off.  Cut each in half and scrap out the seeds.  Discard peelings and seeds.Add the tomatoes and garlic to the onion mixture and cover, allowing to cook for 5 minutes.  Remove the lid and increase the heat to medium and allow the released juices to nearly evaporate.While the tomatoes are cooking, lightly salt the chicken pieces, then add them to the tomato and onion mixture.  Nestle the pieces down into the pan and spoon some of the tomatoes over the top of the chicken pieces.  Cover and cook for 10 minutes, turning the pieces once about half way through the cooking time.Pour the wine and the broth over the chicken making sure the pieces are completely submerged.Add the herbs and other seasonings, stirring lightly to mix them into the liquid.  Cover and bring to a simmer, allowing to cook 25 minutes more either in a preheated 325 degree oven or on the stove top until the chicken is done.While the chicken is cooking prepare the pistou by mincing the garlic with a bit of salt until it is a paste.Stack the basil leaves on top of one another, roll them together, then slice very thinly.Add the garlic past and basil to a small bowl and combine with the Parmesan, tomato paste, and Tobasco sauce.  Mix well.When the chicken is done, stir the pistou into the broth.Taste to correct seasoning and serve directly from the pot.

You won’t be disappointed!

Enjoy! Xxxx Natascha