Chicken Bouillabaisse

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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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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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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!

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No one has mentioned the recipe says it serves 3, but that'd have to be 3 giants; For 8 people, I used 10 chicken thighs with skin/bone, & browned them well. Substituted unsalted chicken broth for homemade stock. Cut baby potatoes into quarters, added 2 small fennel bulbs, coarsely chopped, more rosemary, & 1 large yellow onion, in chunks. Grated rind of an orange, as suggested, is a nice addition. Pernod or a substitute is essential. Kept the sauce chunky. For my electric oven (& high altitude I cooked it @ 400, covered, for 40 minutes & reduced heat to 375, then uncovered & cooked another 20.
For the Rouille, after all the negative comments, I substituted the one from Emeril's Bouillabaisse with Rouille recipe but added a small pinch of saffron to it (& omitted saffron called for in the tomato sauce. Serve with a warmed baguette & good salad.

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I love Ina Garten and have cooked my way through all her cook books. Have watched all her shows and fashion every dinner party I have after her wonderful style. I am cooking her chicken bouillabaisse tonight for the first time. Ok, cooked the bouillabaisse for 55 minutes and the potatoes and still not cooked! OK not a problem. Just cook longer. In the mean time I made the rouille or should I say I tried too. After trying to make this for the second time I do not have a mayonnaise just a runny mess. What is the secret Ina? Third try and still have a runny mess. So glad I do not have guests for dinner. Any one have this problem with the rouille? Followed the directions and did not change a thing. So I am going to serve the bouillabaisse with no rouille, garlic bread and salad. Why did the rouille not come together?

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Delicious! We left out the Pernod, as I am not a fan of licorice as a predominant flavor.....but background is ok. The whole house smelled exotic and spicy from this dish. Will definitely make this again!

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I made this for a dinner party and I was the hit of the party. Served with our favorite bottle of french wine. This was easy to prepare and displayed very elegant on the platter when served.
The richness of the sauce with it's incredible flavor was beyond words but "yum". I will surely serve this again at my next dinner party.

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I consider making this dish every time I see the show featuring this recipe. I think it was the amount of garlic and the aioli that stopped me. I like garlic okay, but not strong, and the aioli, while a traditional accompaniment to seafood bouillabaisse, seems a little like bringing coals to Newcastle in the garlic department. I decided to make it with a few changes. I wish I had omitted much of the garlic, but I decided to try a small head (8 cloves because Ina claimed the garlic mellowed after the sauce simmered. I ground the fennel seeds, added sliced onions and sweet Italian sausage slices to this dish. I pureed the garlic with 1 cup of the sauce instead of the entire sauce. I braised the dish at 325 for one hour. My husband said it was delicious, but I will use only a few cloves of garlic the next time. I took an antacid after dinner and still had to take another in the middle of the night. Too much garlic!

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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. There 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 for 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.

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I'm not even a novice!! However, watching Food Network and Ina Garten I was inspired to try and fix this recipe. It was a fabulous success!! I read the reviews and many said that the rouille was 'runny' or words to that effect. Mine was perfect! I did take the advice of one responder that warned to pour in the oil slowly. That must have been the difference. I followed the recipe exactly. I now have the confidence to try this recipe with fish instead of chicken. I wrote immediately to Chefware to send me a chef's hat. Thank you Ina! I am your Astonished Admirer!