Provençal Chicken Stew with Saffron & Orange
Ingredients
For the Chicken Stew
4 Chicken (legs)
500 g Potatoes
1 Onion (yellow)
1 Fennel
4 Garlic clove
1 Orange zest
1 L Chicken stock
1 tsp Tomato paste
1 Bay leaf
1 Sprig Thyme
1 pinch Saffron thread or 0.5 tsp Turmeric for colour
3 Star anise
1 tsp Fennel seeds or 2 tbsp Pastis
Croutons or Bread (sourdough) toasted
2 tbsp Olive oil
Salt
Black pepper
For the Rouille (Provençal Garlic Sauce):
2 Egg yolk- 3 Garlic clove
1 tbsp Mustard (Dijon)- 50 ml Olive oil
- 1 pinch Saffron
1 pinch Paprika
1 pinch Espelette Chili Pepper or mild chilli powder
Instructions
Make the chicken stew:
- Slice the onion and fennel. Crush the garlic. Lightly crush the fennel seeds. Dice the potatoes.
- Heat the olive oil in a large casserole over medium heat. Add the chicken legs and brown them on all sides for 5–7 minutes. Remove and set aside.
- Start boiling salted water in another pot for the potatoes.
- In the same pan you used for the chicken, add the sliced onion, fennel, and crushed garlic. Cook gently for 5–6 minutes until softened but not browned.
- Boil the potatoes separately in salted water for 15–20 minutes until just tender.
- In the pan with the onions etc. : add tomato purée, star anise, saffron, orange zest, bay leaf, thyme, and crushed fennel seeds. Stir to combine.
- Return the chicken legs to the pan. Pour in the chicken stock, season with salt and black pepper. Bring to a gentle simmer.
- Cover and cook on low heat for 35–40 minutes until the chicken legs are tender and cooked through.
- Drain the potatoes and add to the stew in the last 5 minutes of cooking.
Make the Rouille (Provençal Garlic Sauce):
- In a small bowl, whisk together the egg yolks and Dijon mustard.
- Gradually drizzle in the oil while whisking constantly to make a smooth emulsion.
- Stir in crushed garlic, saffron, paprika, and Espelette Chilli Pepper. Adjust salt to taste.
How to serve it:
- Ladle the bouillabaisse into deep bowls. Serve the rouille on the side for each guest to spread on their croûtons before dipping into the broth.
Notes
The rouille can be made up to 1 day ahead and kept in the fridge. For an alcohol-free version, use fennel seeds or star anise to replicate that subtle licorice note — it’s the soul of a Provençal bouillabaisse. Add a few cherry tomatoes or a splash of dry white wine for extra depth if you like.
A super yummy and easy to make chicken stew; perfect for cold and rainy winter days. The hearty flavours will warm you up in no time!
This Provençal chicken stew is pure comfort done beautifully right: a golden, aromatic broth infused with saffron, fennel, and a gentle hint of orange, tender chicken that melts off the bone. The alcohol-free approach doesn’t sacrifice depth at all, it actually keeps the flavours clean, warm, and family-friendly, while the rouille adds a luxurious finishing touch. It’s the kind of dish that feels both comforting and quietly elegant.