This could be described as the Provencal cousin of Coq au Vin (page 33) using white wine in place of red. Bouillabaisse is usually associated with fish and seafood but the gorgeous balance of flavours from the aromatics, particularly the saffron and orange zest, is nothing short of genius married with chicken—I have not altered the original recipe one bit, only made it Thermo-friendly. It’s a quick and delicious midweek dinner ready to become a regular on the menu for family and friends.
While it works beautifully as per the recipe I’ve given here, it will benefit greatly from taking the extra step of sealing the chicken pieces in a little butter before adding to the Thermomix. Just brown the pieces in a pan for a couple of minutes on each side—you could do this while the tomatoes are reducing at Step 3. This will lock in the juices, add flavour to the meat and discourage it from breaking up when cooking.