‘Bourride’ of Chicken Thickened with Garlic Mayonnaise

Preparation info

  • Difficulty


  • Serves


Appears in

Shaun Hill's Cookery Book

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Bourride is a garlicky fish soup from the Mediterranean. Chicken given the same treatment is even better.


  • 1 × 4 lb (1.8 kg) chicken
  • salt and freshly ground black pepper
  • 4 shallots, peeled
  • 1 leek, trimmed
  • 5 fl oz (150 ml) white wine
  • 1 pinch saffron
  • Garlic mayonnaise
  • 8 garlic cloves, peeled
  • 2 egg yolks
  • 1 teaspoon Dijon mustard
  • 2 teaspoons white wine vinegar
  • fl oz (65 ml) olive oil
  • fl oz (65 ml) groundnut oil


The garlic mayonnaise

  1. Crush the garlic. The best way to do this is to sprinkle a little salt on each clove, then press it with the flat of the blade of a heavy knife, which turns it quickly to pulp.
  2. Whisk the egg yolks, garlic, mustard, vinegar and a little salt and pepper together. Gradually whisk in both of the oils.

The chicken

  • Use a heavy ovenproof casserole or pot, preferably cast-iron, which will hold the whole chicken. Season the chicken with salt and pepper and put it in the chosen pot.
  • Add the shallots and leek to the pot. Pour on the white wine, the pinch of saffron and add a pint (600 ml) of cold water.
  • Bring to the boil. Cover tightly, put the pot into a moderately hot oven – 375°F (190°C) Gas 5 – and cook for about 45 minutes.

To Complete

  • Remove the chicken from the liquor and carve it into eight pieces – two thighs, two drumsticks and four half breasts.
  • Whisk the garlic mayonnaise into the cooking liquor. You cannot re-boil the sauce after this or it will separate.
  • Put the chicken pieces on to a serving dish and strain the thickened cooking liquor over them. It is best eaten from large soup bowls with wild rice pilaff.