Chicken Thigh Bouillabaisse with Rouille Pressure Cooker Recipe

Chicken Thigh Bouillabaisse With Rouille Pressure Cooker Recipe

Ingredients

SERVES 6 to 8 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

ROUILLE

• 6 cloves garlic, peeled
• 4 little pieces fresh bread
• 1 (4-ounce) jar pimientos, drained
• 1 egg yolk or pasteurized egg replacer equivalent
• ½ teaspoon crumbled dried herbes de Provence
• 1 cup olive oil
• few drops hot sauce, such as Tabasco or Sriracha.

BOUILLABAISSE

• ¼ cup olive oil
• 1 large white onion, chopped
• 2 cloves garlic, minced
• 1 fennel bulb, trimmed of stalks and thinly sliced
• ¼ cup finely chopped carrot
• 1 rib celery, finely chopped
• 1 (8-ounce) can tomato sauce
• 1 (28-ounce) can plum tomatoes in juice, undrained
• 1 cup chicken broth
• 1 cup dry white wine
• 2 pinches saffron threads
• 2 long strips orange or tangerine zest, cut in half
• 9 to 12 bone-in skinless chicken thighs (about 3 pounds), trimmed of fat
• bouquet garni of few sprigs fresh flatleaf parsley, 1 sprig fresh oregano, and ½ bay leaf, wrapped in a double layer of cheesecloth and tied with kitchen twine.
• salt and freshly ground black pepper
• chopped fresh flatleaf parsley, for serving.

CROUTONS

• 6 to 12 (½-inch) slices French bread or ciabatta, sliced on the diagonal
• olive oil (optional)

Method

1. Make the rouille
2. Place the garlic in a food processor; pulse to chop
3. Add the bread and process to grind; you will have about 3 tablespoons
4. Add the remaining rouille ingredients and pulse until smooth and creamy
5. Remove to a bowl and refrigerate until serving
6. Preheat the oven to 400° F
7. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
8. Add the onion, garlic, fennel, carrot, and celery and cook, stirring a few times, until softened, about 3 minutes
9. Add the tomato sauce, tomatoes, broth, wine, saffron, and zest
10. Break up the tomatoes with the back of a spoon
11. Bring to a boil
12. Nestle the chicken thighs and bouquet garni into the sauce around the vegetables
13. Close and lock the lid
14. Set the burner heat to high
15. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
16. Set a timer to cook for 8 minutes
17. While the bouillabaisse cooks, place the bread slices on a baking sheet and brush with olive oil or leave plain
18. Bake until golden brown around the edges, 7 to 9 minutes
19. Remove and set aside
20. Remove the pot from the heat
21. Open the cooker with the Natural Release method; let stand for 15 minutes
22. Be careful of the steam as you remove the lid
23. Discard the bouquet garni; season the bouillabaisse to taste with salt and pepper
24. Spread the toasted bread with the rouille
25. Serve the bouillabaisse in shallow bowls, giving each portion 1 to 2 thighs, sprinkled with parsley, and 1 or 2 croutons on the side

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