Chicken Bouillabaisse

Heat 3 tbsp olive oil in a large sauté pan over medium heat. Add the finely chopped onion and sweat uncovered for about 10 minutes, stirring occasionally, until translucent.

Stir in the orange zest, saffron, dry thyme, and 0.75 cup dry white wine; bring the mixture to a boil, allowing the wine to reduce slightly.

Add the chopped tomatoes with their juices and the chicken stock; bring the sauce back to a boil.

Nestle the chicken thighs into the boiling sauce, making sure they are fully covered. Cover the pan with a lid.

Transfer the covered pan to a pre‑heated oven at 400°F (400°F) and bake for 45 minutes, until the chicken is cooked through and tender.

While the chicken bakes, prepare the Ruin sauce: combine 0.5 cup mayonnaise, 1 tsp paprika, 2 pressed garlic cloves, 2 tsp lemon juice, a pinch of sea salt, and black pepper to taste. Mix until smooth and set aside.

When the chicken is done, remove the lid and place the pan back on the stovetop. Simmer the broth uncovered for 25–30 minutes, reducing it to concentrate the flavors.

To serve, place a chicken thigh in a bowl, ladle generous amounts of the reduced broth over it, and either stir in the Ruin sauce or dollop the sauce on top of toasted bread and submerge the bread in the broth.