Tag Archives: Chicken

Chicken bouillabaisse

I realise that I haven’t posted in a long time. The preparation of the cooking classes plus a week training in the UK for Thermomix have left me very little time to cook anything else than very basic stuff not worthy of a post. I hope to be able to post more in the next few weeks as I have plenty of recipes in my head that I’d like to try and share with you!

Bouillabaisse is a classic and probably the most famous Mediterranean fish dish. This however is the meat version and is every bit as tasty as the original. Since we are not huge fans of fish in the house, it suited us perfectly. The recipe asks for Pastis to marinade the chicken but since it’s near impossible to find it in Ireland (and we wouldn’t really drink it anyway), I used white wine and star anis as a substitute. That, added to the fennel in the sauce, brought a subtle yet very distinctive aniseed flavour throughout the dish and married really well with the chicken. The potatoes were perfectly fondant and the rouille added a very welcome garlic and spicy dimension to this bouillabaisse. I shall do it again and again!

BouiillabPoulet_003

Source: Siromix from the Supertoinette forum

Ingredients

4 chicken legs (cornfed for me)
1 can chopped tomatoes
4 slices of toasted bread (I didn’t use it)
1 onion
2 garlic cloves
1 fennel
1 handful of parsley (I used the fronds from the fennel)
4 big potatoes, peeled and sliced or 8 small potatoes peeled and left whole
1 pinch of saffron
100ml pastis (white wine + 4 star anis for me)
100ml olive oil
Salt and pepper to taste

Sauce Rouille
1 garlic clove
1 egg yolk
1 tbsp tomato paste
50g of the boiling bouillabaisse sauce
70g cooked potatoes (take one from the bouillabaisse dish) or 70g sliced bread
2 red chillies or a pinch of cayenne pepper
40g olive oil

Method

  1.  The day before or 4 hours ahead, marinade the chicken pieces in the Pastis (or white wine + star anis), olive oil, saffron and salt and pepper.
  2. Chop the onion and garlic in the Thermomix 2 sec/speed 5.
  3. In a cast iron pan, heat a tablespoon of oil and add the chopped onion and garlic. Let it sweat gently in low heat until soft.
  4. Add the chopped tomatoes and stir. Turn up the heat to a simmer.
  5. Chop the fennel, cut in quarters (keep the fronds aside) in the Thermomix for 2 sec/speed 5.
  6. Add to the onion and garlic along with the chicken and chopped fennel fronds (or parsley if using).
  7. Cover with marinade and enough boiling water to cover the chicken to 3/4.
  8. Boil for 10 minutes at high heat. Add the potatoes and cook for 30 minutes, lid on.
  9. Just before serving, make the sauce rouille: if using bread, dip it into the 50g of Bouillabaisse sauce and set aside.
  10. Drop the garlic clove on running blades at speed 8. Scrape down the sides of the bowl.
  11. Add the egg yolk  & chillies/Cayenne pepper and mix 20 sec/speed 5.
  12. Add the bread or potato along with the Bouillabaisse sauce. Mix 2min/speed 3 while pouring slowly the olive oil through the hole in the lid (I weighed the oil in the measuring cup and used it to pour for ease).
  13. Scrape down and mix another 5 sec/speed 5.
  14. Toast 4 pieces of bread and serve the Bouillabaisse with the sauce rouille in a separate individual bowl and the toasted bread. Delicious!

 

Blanquette de poulet (chicken stew in white sauce)

Blanquettes are traditionally made with pieces of stewing veal but it is almost impossible to find veal in Ireland so I used chicken breasts instead. The particularity of blanquettes is that the meat is poached (or steamed in this recipe) so as to keep its white colour. Also the sauce is white and is flavoured with lemon juice to add a bit of acidity to it. It is usually served with carrots, mushrooms and rice but in this recipe, we added some asparagus for a bit of additional colour.

Source: Thermomix book, “Aux goûts du monde”

Ingredients

1000g water
1 tsp salt
250g rice
150g carrots cut in 1 cm slices
150g mushrooms brushed clean
200g green asparagus
600g chicken breasts (4 breasts)
50g butter
50g flour
100g single cream
1 1/2 chicken stock cube
1 tsp Worcestershire sauce
2 tsp lemon juice
Pepper
Parsley to garnish

  1. Put the water in the TM bowl. Add the internal basket and weigh in the rice. Wash the rice 10 sec speed 5
  2. Put the carrots, mushrooms and asparagus in the Varoma. Put the chicken breasts in the Varoma tray and cook 20 min, Varoma temperature, speed 1
  3. Take out the steaming basket using the spatula and set the rice aside in a dish in a warm place (season it with salt). Take out the asparagus and set aside in a warm place. Swap the chicken with the carrots/mushrooms (the vegetables in the Varoma tray and the chicken in the Varoma), add more water in the bowl if necessary and cook for 10 min, Varoma, speed 1
  4. Take out the vegetables and keep them warm (season with a little salt and pepper). Set aside the chicken on a plate. Pour out the cooking liquid in a jug and add the butter and flour to the TM bowl. Cook 3 min, 100C, speed 2
  5. Add 600g of the cooking liquid, the cream, the stock cubes and the Worcestershire sauce and cook for a further 4 min 30, 100C, speed 3
  6. While the sauce is cooking, cut the chicken breasts into  big chunks.
  7. Add the lemon juice to the sauce and mix 15 sec, speed 8
  8. Taste the sauce and season or add more lemon juice if necessary. Add the chicken chunks to the sauce and stir 1 min, speed spoon, 100C, reverse blade direction.
  9. Pour over the vegetables and stir. Serve with the rice and sprinkle with chopped parsley.