Chicken Bouillabaisse

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Picture of Chicken Bouillabaisse Recipe Photo: Chicken Bouillabaisse Recipe
Rated 4 stars out of 5
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  • Read 113 Reviews
Total Time:
2 hr 20 min
Prep
30 min
Cook
1 hr 50 min
Yield:
3 servings
Level:
Difficult
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Ingredients

  • 1 (4 to 5-pound) chicken, cut into 10 pieces
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon minced fresh rosemary leaves
  • Good olive oil
  • 1 large head garlic, separated into cloves and peeled
  • 1 teaspoon saffron threads
  • 1 teaspoon whole fennel seeds
  • 1 (15 ounce) can tomato puree
  • 1 1/2 cups good chicken stock, preferably homemade
  • 1 cup dry white wine
  • 3 tablespoons Pernod
  • 1 pound baby Yukon gold potatoes, halved
  • Rouille, for serving, recipe follows
  • Crusty French bread, for serving

Directions

Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary. Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch. Transfer the browned chicken pieces to a plate and set aside.

Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon of pepper to the pot. Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.

Meanwhile, preheat the oven to 300 degrees F.

Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the Dutch oven and add the sliced potatoes and browned chicken pieces with their juices. Stir carefully.

Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done. Check the seasonings and serve hot in shallow bowls with big dollops of Rouille and slices of crusty bread.

Rouille:

  • 4 large garlic cloves
  • 1 1/2 teaspoons kosher salt
  • *1 extra-large egg yolk, at room temperature
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon saffron threads
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup good olive oil

Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.

With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.

Yield: 1 cup

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Print Recipe

Wine Suggestion for This Recipe

Sangiovese

Sangiovese

Bright, fruity Italian red wine

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Newest Ratings and Reviews

Read all 113 reviews

  • on May 01, 2013

    Flag

    One of the few exceptions of not liking one of Ina's recipes. At least now I know no one in my family is a fan of Fennel / Anise / Pernod. Maybe if I cut some of that out we would have enjoyed it. However, the chicken was delicious once we scraped the sauce off. I also had a problem with the rouille... followed directions and it still did not come together and was a runny mess.

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  • on March 24, 2013

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    Wonderful. Kept the fennel seed, didn’t use the Pernod as my husband is not a big fan. I also added one thinly sliced onion, cant image it without it.

    I am confused by some of the reviews where garlic, chicken, and potatoes are not cooked. Simmering garlic for 40 minutes should soften it, then you are cooking it again for almost an hour…pre-cooking chicken then simmering that for nearly an hour should ensure it is done, the potatoes if not “Baby” which are very small, should be diced into a large cube.

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  • on March 10, 2013

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    I absolutely loved this recipe. We paid the $30 for a bottle of Pernod but this recipe was so fantastic, we'll use the rest making it again and again! I was worried at first that it smelled very strongly like licorice while the sauce was cooking down, and I really hate licorice, but in the end it was really a background flavor and the seasoning was just perfect. I wouldn't change a single thing in this recipe, we cooked it exactly as the recipe suggests and everything was cooked perfectly and absolutely delicious. Definitely will be serving this for company next time!

    people found this review Helpful.
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Chicken Bouillabaisse

Chicken Bouillabaisse

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Rated 4 stars out of 5
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