One-Pot Dinner: Simple Chicken Bouillabaisse
This simplified chicken bouillabaisse is fast and easy. Chicken pieces simmered with tomatoes and onions in a white wine and chicken broth mixture until tender, then served with brown rice or crusty bread on the side with some garlicky aioli. A healthy one pot weeknight dinner (that is, if you don’t consume the rest of the white wine like I did).
Simple Chicken Bouillabaisse
- 2 pounds chicken drumsticks and skin-on thighs
- Kosher salt and freshly ground black pepper
- 2 tablespoons light olive oil, vegetable oil, or canola oil
- 1 medium onion, thinly sliced (about 1 cup)
- 3 medium cloves of garlic, 1 thinly sliced and 2 grated
- 1 cup white wine
- 1 (28-oz) can whole peeled tomatoes
- 1 cup store-bought low-sodium chicken broth
- 1 dried bay leaf
- ½ cup mayonnaise
- 1 teaspoon fresh lemon juice from 1 lemon
- 1 tablespoon extra-virgin olive oil
- Pinch of cayenne pepper
- Brown rice or crusty bread, for serving
- Dry chicken and season both sides with salt and pepper. Heat oil in a large skillet over medium-high heat until almost smoking.
- Add chicken (skin side down) and cooking (don't stir or move chicken) until browned, about 4 minutes. Turn chicken pieces and cook for 1 more minute. Set chicken aside on a large plate.
- Add onion and sliced garlic to the skillet. Lower heat to medium. Cook, while stirring frequently, for 3 minutes.
- Add wine and simmer until reduced by half, about 1 to 2 minutes. Scrape bottom of the pan with wine to get the burnt bits.
- Add tomatoes, breaking them apart in the pan with a spatula, chicken stock, and bay leaf. Place chicken on top of tomatoes. Cover and cook for 15 minutes.
- Prepare aioli by whisking together mayonnaise, lemon juice, olive oil, cayenne, and 2 grated garlic cloves in a small bowl.
- Serve chicken with juice alongside brown rice or bread, then top with aioli.
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