Published November 1, 2009. From Cook's Illustrated.
Adapting France’s famous fish stew to make a chicken bouillabaisse recipe involved several steps: substituting canned chicken broth for fish stock, adding flour and tomato paste to the saffron and cayenne before adding the broth to give the sauce extra body, adding pastis earlier than usual to give the alcohol time to cook off, and using canned tomatoes, which are reliable year-round. To help the chicken skin stay crisp, we switched from stovetop to oven cooking, where the heat from above kept the moisture from condensing on the chicken. To brighten the traditional saffron mayonnaise for our chicken bouillabaisse recipe, we added lemon juice and Dijon mustard.
The rouille and croutons (steps 4 and 5) can be prepared either as the chicken cooks or up to 2 days in advance. Leftover rouille will keep refrigerated for up to 1 week and can be used in sandwiches or as a sauce for vegetables and fish. See below for information on anise-flavored liqueur options.
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