Chicken Bouillabaisse

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Show: Barefoot ContessaEpisode: Chicken All the Time

• RECIPE
• COMMENTS & REVIEWS(40)

Showing 1 - 20 of 40

• recipe Chicken Bouillabaisse
  Charles Key West, FL 06-07-2009
  C'etait incroyable

  Rated: 5 stars out of 5

  Absolute perfection. This is the second time Tim & I have made this recipe and each time it was wonderful. We served it with a simple salad and Ina's garlic bread and it was magnificent. For desert we served Ina's honey vanilla fromage blanc and our guests were very impressed.

• recipe Chicken Bouillabaisse
  John Rochester, NY 05-14-2009
  Fantastic Dish!

  Rated: 5 stars out of 5

  If you're going to try making this, follow the recipe to the letter. And you probably need to use a french or dutch oven like le creuset. This will ensure that everything is cooked at an even tempurature. I used my 9 quart creuset, cooked as directed, and the potatoes came out perfect. Also the rouille was a bit trickier to make, but don't rush it, take your time, and you'll be satisfied with the results. I didn't have pernot, so I substituted the much less expensive ozo, and it turned out great. This was one of the most delicious chicken dishes I've made! Kudos to Ina!

• recipe Chicken Bouillabaisse
  eve Prescott, AZ 05-11-2009
  Wonderful

  Rated: 5 stars out of 5

  Other than Ina's Chicken with Basil and goat cheese, this is my favorite chicken recipe. Like others have noted, the potatoes were underdone when using recommended oven temp and bake time. Also, my rouille did not come out thick like mayonaisse, but runny. I mixed sour cream with it and it was wonderful. Eve - AZ

• recipe Chicken Bouillabaisse
  shirley cleveland hgts, OH 05-11-2009
  Ina, please

  Rated: 3 stars out of 5

  I love Ina and love her recipes. She and Giada are my favorite chefs on tv BUT I cringe every time Ina handles raw chicken and only rinses her hands with clear water calling it "hand washing". Please Ina, set a good example and wash with soap because there are so many young cooks who follow everything you do and while I realize you have time restraints, soap and water are an integral part of food prep.

• recipe Chicken Bouillabaisse
  ADELINA Van Nuys, CA 05-01-2009
  Very Tasty

  Rated: 5 stars out of 5

  I really loved this dish. I thought it's one of the best chicken recipes I have ever attempted making. I love all the different flavors.

• recipe Chicken Bouillabaisse
  K Belleville, NJ 04-29-2009
  Pretty Tasty Chicken Stew

  Rated: 4 stars out of 5

  I definitely agree with the other reviews about setting the oven temperature higher. The potatoes were undercooked after the 45-55 mins so I set the temperature up to 350 and baked for another 25 minutes. I didn't have pernod so I left that out of the recipe and ended up using white cooking wine. I was a little worried about the chicken being dried but the dish came out pretty good. The next time I'll remember to start with the oven at 350 degrees and bake for 45-55 mins.

• recipe Chicken Bouillabaisse
  marissa healdsburg, CA 03-20-2009
  Positively Delicious

  Rated: 5 stars out of 5

  I have made this dish 4 or 5 times now and really love this dish. I have altered the recipe slightly, but really like the changes. I roasted the potatoes with a sliced fennel bulb and shallots. I also added some orange zest. I left the dish rustic, so did not puree it. Additionally, I halved the garlic in the rouille. This dish is so good. It's time consuming so I usually do it on a Saturday or Sunday and invite some friends. It's perfect with a simple salad and hot bread. People are very impressed!

• recipe Chicken Bouillabaisse
  a littleton, CO 03-16-2009
  Delicious sauce

  Rated: 5 stars out of 5

  I used pack of chicken thighs--next time will use skinless. Browned really well to get lots of caramelization. Reduced sauve for just 20 minutes, pureed then put chicken back in along w/ potatoes covered and finished in 350 oven for about 90 minutes ( I live at altitude so potatoes, etc take longer to cook anyways...). Long slow cooked flavor, great taste will definitely make again

• recipe Chicken Bouillabaisse
  Becky St. Louis, MO 02-17-2009
  Moist Chicken, otherwise not good...sorry Ina, I love you!

  Rated: 2 stars out of 5

  I made this dish as I LOVE Ina's recipes, but was very disappointed. Yes the chicken was very moist and yummy, but the sauce on top was not good, and it took MUCH longer to get my potatoes cooked. The flavor was just not for me...I tried to follow the recipe as closely as possible (besides the cooking time and temp) but my husband and decided this was just not going to be a dish we ever make again. I'm chalking it up to taste preferences because I refuse to believe Ina put a bad dish in her book.

• recipe Chicken Bouillabaisse
  Jayne Oakton, VA 02-17-2009
  Fantastic recipe!

  Rated: 5 stars out of 5

  Made as directed, this is possibly the best chicken recipe I have ever tried. The first several times I made it, I did it exactly as written. Recently, I ran out of Pernod and skipped it but added a little more fennel seed instead. It is still delicious. I made the rouille the first several times too, and while it is delicious, my guilt feelings about adding all those extra calories forced me to skip it since then. It is still an outstanding dish even without it. By all means, DO take the time to really really brown the chicken..it does make a difference. Hope you all enjoy this one as much as we do!

• recipe Chicken Bouillabaisse
  loreen corona, CA 02-16-2009
  JUST OKAY AT LEAST!

  Rated: 2 stars out of 5

  I followed the recipe and had oven on at 350 degrees. It was cooked perfectly but the taste was just blah... I only had Spanish saffron and didnt use the Pernod. I'm not a big fan of Coq au Vin and maybe this is why I didnt like the recipe. I've made a lot of Ina's recipe this one proved to be a disappointment.

• recipe Chicken Bouillabaisse
  Julie Warwick, RI 02-02-2009
  Delishous but time consuming!

  Rated: 4 stars out of 5

  The flavors in the recipe were amazing! I do agree with some other reviews - Pernod is not needed ($$$$), I bumped the temp to 325, and given the cost of saffron I would us a bit less. I did make the mayo -- it was good but not necessary. The recipe took me almost 3 hours to make so it is recommended for a nice weekend meal when time is not a factor. I can't wait to have leftovers tonight!

• recipe Chicken Bouillabaisse
  Elia E. CHICAGO, IL 01-30-2009
  ABSOLUTELY FANTASTIC!!

  Rated: 5 stars out of 5

  This was one of the best recipe-based dishes I have had in a long time. I have all of Ina's books and she never disappoints. I've read most of the reviews, and as for the oven temp, my potatoes did not cook either in the time suggusted so next time I will just slice them to about a quater inch thickness. Since my potatoes were not cooked, I raised the temp to 350 for another 20 minutes or so and ended up overcooking the chicken a bit. I will stick with the 300 temp next time. I am not a fan of fennel but decided to follow the recipe EXACTLY and it was ABSOLUTELY DELICIOUS. It was not a waste of money spent on the saffron nor the Pernod. Even my picky fiance said it was "GOOD STUFF."

• recipe Chicken Bouillabaisse
  Linda Toronto, Ontario M5N 1L3 canada, CA 01-20-2009
  Incredibly delcious!!!!

  Rated: 5 stars out of 5

  What can I tell you. I have all 6 of Ina's books and love them all. This new one is fantastic. I have made coq au vin and loved every morsel of it, although I did add less wine. I saw Ina make this yesterday and decided to give it a try. The other reviewers who changed temps or complained obviously did not follow the recipe. I did the EXACT RECIPE USING CHICKEN BREASTS. Only change was I ran out of white wine, so had to use 1/2 cup instead of 1 cup. I added carrots, parboiled potatoes and sauteed onions. Yes, it was 300 for 55 minutes. I think the mistake people make is in the browning. You really have to brown it all over in lots of oil, so that when you finally put everything in the oven it GETS cooked. So tender and the sauce is out of this world. Finally, I used an orange oval le creust dutch oven.

• recipe Chicken Bouillabaisse
  Greg Colchester, VT 01-18-2009
  Interesting, Complex Flavors, Try It At Least Once...

  Rated: 4 stars out of 5

  I really enjoyed the unique, complex flavors of this dish, although it took a long time to make. I liked the taste of the saffron in this dish, but it might have been TOO overwhelming. The amount of saffron could easily be halved and still yield the same taste, everything else was a bit overpowered. The chicken was very moist with lots of great juice... have a fresh loaf of crusty bread available! My RECOMMENDATIONS 1. Make the rouille.... nice complex garlic flavor really made the dish (although I halved the amount) 2. Raise oven temp to 350 3. Add some fresh string beans for another taste and texture 4. Pernod could be optional.... I omitted it and it tasted fine.

• recipe Chicken Bouillabaisse
  Laurie New York, NY 01-17-2009
  Very disappointed

  Rated: 2 stars out of 5

  I'm a fan of Ina but this dish was a disaster. An hour in a 300 oven will NOT cook chicken or potatoes; must raise to 350 at least. The rouille recipe creates a soupy inedible mess. The flavors in the sauce are delicious but much more suitable for shellfish than chicken. BTW you can substitute Sambuca for Pernod as they are both anise-based.

• recipe Chicken Bouillabaisse
  June Mastic, NY 01-17-2009
  Link for Chicken Stock made on this show

  Rated: 5 stars out of 5

  I did a search for chicken stock on Barefoot Contessa, and found the recipe she uses for Chicken Bouillabaisse. http://www.foodnetwork.com/recipes/ina-garten/chicken-stock-recipe/index.html

• recipe Chicken Bouillabaisse
  Jacqueline Sunrise, FL 01-16-2009
  If Jeffrey Loved It......

  Rated: 5 stars out of 5

  I knew my Alan would. This was not a difficult recipe at all. I am not a big fan of chicken, but this was a wonderfully different dish. So terrific that we even had the left overs the next evening. The only thing I changed, instead of pernot (niether Alan or myself are fans), I added a bulb of sliced fennel. The fennel was a great addition and added anothe layer of texture to the dish. Thanks Ina!

• recipe Chicken Bouillabaisse
  Margaret Pasadena, CA 01-12-2009
  Great but oven temp incorrect!!

  Rated: 5 stars out of 5

  I am an Ina fan, have made tons of her receipes without any disappointments. However, should have read the reviews, the oven temp in the receipe is INCORRECT - not 300 - I would say @ least 350. Potaoes were raw after 50 minutes. Just gave her new cookbook to a friend, wonder if the error carried over to that? Also, the level rating is incorrect, this is easy not diffficult. I will make this again but with the oven correction.

• recipe Chicken Bouillabaisse
  Eric Santa Barbara, CA 01-12-2009
  Thrilled Guest

  Rated: 5 stars out of 5

  We just saw the episode this afternoon and decided to call some friends over and give it a try. We couldn't be happier. After our guest left we went back into the kitchen to sop up the rest of the juices with our leftover bread!! The flavor was amazing and smooth. We didn't have the Pernod, so we just left it out it was still amazing. We served it with a Pinot Noir which was a nice complement. Thanks for the great food! (It took us a bit longer to cook all the potatoes too . . . but who cares! Our friends 2 year old even ate it.)

• « Previous
• 1
• 2
• Next »