Chicken Bourride
This gorgeous yellow chicken stew is inspired by a French Provencal fish stew called Bourride, whereby aioli is whisked into the stew at the end for body and a fiery whack of garlic. The buttery flavour of Mellow Yellow cold pressed rapeseed oil in the aioli is essential for tempering the fiery raw garlic, and of course gives the stew an even more vibrant yellow colour. Sunshine in a bowl!
Method
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1
Brown off the chicken thighs in a dash of @mellowyellowkitchen until crisp and golden (7 mins) then remove from pan.
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2
Fry off the onion and peppers for a few minutes until soft, then add the chicken back in with the orange peel, wine and stock and simmer for 25 minutes.
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3
Whisk garlic into the mayonnaise and season with lemon juice to make aioli.
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4
Remove the chicken again then stir in the aioli. Add chicken back and sprinkle with parsley.
Ingredients
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1kg chicken thighs
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1 sliced onion
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2 diced peppers
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100ml white wine
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300ml chicken stock
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1 strip orange peel
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Handful chopped parsley
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100g homemade mayonnaise
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2 finely grated garlic cloves
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1 squeeze lemon juice
