Chicken Bouillabaisse

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Show: Barefoot ContessaEpisode: Chicken All the Time

Rated: 4 stars out of 5Rate itRead users' reviews (51)

• RECIPE
• COMMENTS & REVIEWS(51)

Showing 1 - 20 of 51

• recipe Chicken Bouillabaisse
  Penn Nashville, TN 11-15-2009

  Flag

  Aplied knowledge

  Rated: 5 stars out of 5

  For those who cook often, we realize many recipes are merely suggestions and not hard, fast rules (except for baking).. One must apply knowlege from previous ventures to make sure the dishes work. For the most part, this recipe works. Cutting the potatoes smaller does help indeed. I find the flavors go together beautifully, unlike the previous reviewer. This is yet another example of taste being subjective, not objective. The is no right or wrong. I say try this recipe. I've made it probably 8 or 9 times with great success. The taste magically whisks me away to the South of France. Some good bread, good wine, and good company make this one a winner. It's great fro dinner parties because it's in one pot that can be done well before guests arrive, plus the aromas are intoxicating. As for the Pernod, it's essential to any cook's pantry, especially if you make a good bit of seafood and it also comes in 375ml bottles to keep the cost down.

• recipe Chicken Bouillabaisse
  Wendy san antonio, TX 10-28-2009

  Flag

  Do not waste your time or money

  Rated: 1 stars out of 5

  I love Ina, own all of her cookbooks and have cooked so many of her recipes I lost track. This one is definitely the one you want to skip. I followed it to a tee, and 2 1/2 hours later, I had a completely unbalanced, nasty chicken dish. The combination of Pernod ($30 mind you), saffron and fennel did NOT work at all. I used all top quality ingredients, and browned everything beautifully in my cast iron dutch oven...just didn't work at all. This is the first time I have taken the time to write a review because I don't want anyone to waste their time or money on this particular recipe when Ina has so many other fantastic ones. Maybe the people who made it without the pernod had better luck for that reason alone. One last footnote: recipe says baby yukon gold potatoes, halved. This is why I think everyone was having problems with potatoes. If you look at the picture and later in the body of the recipe she says "sliced" and picture shows sliced potatoes.

• recipe Chicken Bouillabaisse
  Joy Laceys Spring, AL 10-06-2009

  Flag

  Incredible!!!

  Rated: 5 stars out of 5

  I have prepared this dish often as we really enjoy it. However, I cannot get the rouille right. I get the egg to room temp and add the olive oil very slowly. If anyone has an idea of what is wrong please pass it on.

• recipe Chicken Bouillabaisse
  denise jamison, PA 09-18-2009

  Flag

  FABULOUS! FABULOUS!

  Rated: 5 stars out of 5

  a most delicious, juicy and flavorful recipe! the anise surprise taste is certainly complimentary to the chicken and exquisite sauce. i substituted chicken drumsticks and the quests went WILD with delight. the sweet and savory sauce is unsurmountably delicious. although i was puzzled with the 'bouillabaisse' title my research had proved to divulge that the term means a STYLE OF COOKING. not always seafood based. way to go! simply a little piece of heaven!

• recipe Chicken Bouillabaisse
  Mary Ashburn, VA 08-31-2009

  Flag

  Oh Well!

  Rated: 3 stars out of 5

  Unfortunately, I have never read a review before trying one of these recipes on FoodNetwork. I should have today when I made Ina's recipe. I followed this recipe exactly--using bone in chicken, small potatoes and browning the full 7 minutes. My son was cooking with me on this dish and I wanted to show him how to do exactly what the recipe said to do. Plus, we were using expensive ingredients and I wanted to show him about being exact while measuring them. After all I paid $25 for the saffron! I went to dish this out for my family and not only were the potatoes hard, but the chicken was raw close to the bone. I should have increased the temp and cooked it longer. I am currently doing that now and hopefully we will have this tomorrow. Mary Coyle Ashburn VA

• recipe Chicken Bouillabaisse
  CHRISTIE Orlando, FL 08-29-2009

  Flag

  Excellent sauce - use a young chicken

  Rated: 4 stars out of 5

  The sauce was incredible but the chicken was incredibily dry. We actually thew out the chicken. the next night we threw in seafood and it was fantastic. I picked the wrong type of chicken to put in. definitely use a young chicken and it probably won't be dry. This is worth making the day before you want to eat it as it gets better as it sits. Don't skip the aioli - it was fantastic even on sandwiches the next day instead of mayo

• recipe Chicken Bouillabaisse
  Bruce Albuquerque, NM 08-17-2009

  Flag

  Fantastic flavors

  Rated: 5 stars out of 5

  Great dish with a great spce blend-gets even better after sitting for 2 days. One problem-not cooked well after allotted time. I continued cooking for 4 hours total and ended up with a much better dish-low temp-long cooking time improved outcome. Don't try to rush this dish-also, I would not skip the Pernod-however substituting greek ouzo (cheaper) wwould probably yield a similar result.

• recipe Chicken Bouillabaisse
  Susan Allen, TX 08-04-2009

  Flag

  WONDERFUL!

  Rated: 5 stars out of 5

  This is my hubby's new favorite. I left the Pernod out because I didn't have it on hand. I did use homemade chicken stock and the other ingredients. Next time, I plan to use boneless chicken breasts and thighs and see how that works. This was even better the next day! SOOO tender.. I have so much of the yummy sauce leftover. No worries, it won't go to waste around here! As my hubby said :Next time we have guests, this is what I want you to make". The flavors are wonderful.

• recipe Chicken Bouillabaisse
  Kimberly Palos Heights, IL 08-01-2009

  Flag

  OMG!!! Soooo delicious!!!

  Rated: 5 stars out of 5

  Made it tonite and it was unbelievable! I can't believe how much of it my husband ate! The Rouille really gives it an extra kick! I did leave out the Pernod because I didn't have any, but will buy some for the future. Was extraordinary without it. Can hardly imagine it even better with it. Having the bread with it is great. And served a salad with Ina's vinegrette (mustard, lemon juice and olive oil) made it perfect! Thank you Ina for another great recipe!

• recipe Chicken Bouillabaisse
  Mary Rowlett, TX 07-30-2009

  Flag

  Chicken Bouillabaisse/Tomatoes

  Rated: 4 stars out of 5

  I'm not a big fan of puree tomatoes sauce in chicken, I do like whole plum tomotoes chopped slightly with the juices. Has anyone tried this recipe that way or would that work in place of the puree tomatoe sauce. Mary, Rowlett, TX

• recipe Chicken Bouillabaisse
  Tami walla walla, WA 07-20-2009

  Flag

  not good

  Rated: 1 stars out of 5

  I made this even spent the 19.99 for 0.03 oz of saffron. I have older teen boys/ young adults and they will eat anything but this the dog wouldnt even eat. SORRY but got to attempt to keep someone else from spending all that money on something that just wasnt good, or good enough. The bummer is that it looked good on TV, and yea I can cook, and my kids like it when I introduce them to new meals

• recipe Chicken Bouillabaisse
  Charles Key West, FL 06-07-2009

  Flag

  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

  Flag

  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

  Flag

  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

  Flag

  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

  Flag

  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

  Flag

  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

  Flag

  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

  Flag

  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

  Flag

  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.

• « Previous
• 1
• 2
• 3
• Next »