This dish, made with chicken, kielbasa sausage and potatoes, takes its inspiration from the famous fish stew of the South of France and contains all its classic seasonings, including saffron. An expensive spice, saffron is essential to this dish, and the best comes from Spain. Pépin serves his chicken bouillabaisse with a traditional rouille, a garlicky mayonnaise seasoned with cayenne and paprika.
Yes, there are a lot of ingredients in this recipe, but it is a fast, easy dish to assemble, and it cooks in about 30 minutes. It is a meal in itself when followed by a salad and some cheese.