Chicken Bouillabaisse

Show: Barefoot ContessaEpisode: Chicken All the Time

Rated: 4 stars out of 5Rate itRead users' reviews (61)

RECIPE
COMMENTS & REVIEWS(61)

Cook Time:
1 hr 50 min
Level:
Difficult
Yield:
3 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 1 hr 50 min
Total:: 2 hr 20 min

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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.

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Comments & Reviews

recipe Chicken Bouillabaisse
Dianne Annapolis, MD 02-05-2010
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Delicious way to make bouillabaisse practical
Rated: 5 stars out of 5

I love real bouillabaisse, but it is impractical and expensive to make if you don't have a fish market that will sell you a... bit of this and a few of those. (If you have to buy 2 lbs of mussels and you only need 8, what the heck do you do with the rest?) This has the flavors of bouilliabaisse but uses inexpensive chicken instead of several kinds of fish. I am not sure why FN rates this recipe as Difficult, unless it's because it calls for a cut-up chicken. I don't find it all that difficult to cut up a chicken myself, but if this intimidates you, you can get the butcher to do it for you or just buy 4 to 5 lbs of your favorite chicken parts instead. Other than that, this is a super easy recipe - brown, simmer, blend, bake. A lot of people commented that the recipe calls for too much salt. I think the problem is that the recipe just says "2 teaspoons salt," and it should probably be "kosher salt." Regular salt is more closely packed than kosher salt, so a teaspoon of kosher salt has less actual salt, by weight, than a teaspoon of table salt. Others commented on the baking time. I followed the recipe timing exactly but then turned my oven down to its lowest setting - 170 F - for another hour while I waited for my husband to get home. I figure there was probably some carryover cooking, but it's hard to estimate how much.Read more
recipe Chicken Bouillabaisse
Jane Kent, OH 02-05-2010
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This recipe was fantastic!!!!
Rated: 5 stars out of 5

My husband and I loved this recipe. The flavor was fantastic. I found no issue with the cooking time and we will make this... often. I did cut down a little on the salt, but that is something I normally do. Try this recipe. It's a keeper! Read more
recipe Chicken Bouillabaisse
Kyle East Hampton, NY 02-03-2010
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OMG YUCK!
Rated: 1 stars out of 5

We love Ina, stop everything we are doing to watch her show but this is not a bouillabaisse ! Cooking times are off and it... was way to much tomato taste !!!!! Really a let down Ina......you should test your recipes more because this was not a good one !Read more
recipe Chicken Bouillabaisse
christina lords valley, PA 02-01-2010
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cooking time is way off
Rated: 5 stars out of 5

I love Ina's cooking and her recipes. I have never had any trouble with any of them untill now. I knew this recipe would be... expensive( the saffron) but the flavor was wonderful. When I served it after over an hour in the oven at 300 degrees the chicken still was not completely done and the potatoes where as hard as when I put them in. So we are haveing this again tonight only I will have it in the oven for 2 hours at 350 degrees. don't let this stop you from makeing it just adjust the cooking time and temp.Read more
recipe Chicken Bouillabaisse
TERRY Ellicott City , MD 01-31-2010
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Chicken was delish, but the sauce never thickened
Rated: 4 stars out of 5

I have made a lot of Ina Garten's recipes. However, this one was a lot of work. Made the Rouille sauce and it never... thickened. The recipe calls for one extra large egg yolk. I don't have the cookbook so there was no way for me to see the original recipe. I have learned that the recipes posted on the Food Networks website are not always the same as the cookbook or the show. When I watched her make this on TV I am almost certain Ina used the entire egg. The whites I believe would have made it thicker. All I know it was expensive to make when using that much saffron and good Olive Oil for it not to work. Read more
recipe Chicken Bouillabaisse
null null, null 01-27-2010
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The salt QUEEN
Rated: 1 stars out of 5

Try this recipe without salting like Ina did. Sjhe is the queen of salt. She really likes her salt.