Chicken Thigh Bouillabaisse with Rouille Pressure Cooker Recipe

Recipe Category: Chicken


Chicken Thigh Bouillabaisse With Rouille Pressure Cooker Recipe


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


  • 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.


  • 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.


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


  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

Full List of Chicken Recipes
Full List of Meat Recipes

Comments are closed.