Chicken Bouillabaisse

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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.

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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.

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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

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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!

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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.

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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.

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I made this tonight for my husband and me. He loved it. I don't love chicken, but I found it tasty. It took quite a bit of time, but wasn't difficult. I agree with the other posters - it doesn't cook at 300 degrees. I have a gas oven and 55 mins on 300 left the potatoes hard. Turned it up to 350 and cooked for another 20 mins. That worked. Also, I wish I added more of the vegetables that the other posters recommended (leeks, fennel, etc.

Made the aioli. On the show, Ina insisted that the egg be at room temp. It's not in the recipe at all. Mine came together well and was delicious. Totally worth the extra effort.

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I would like your chicken stock recipe also. I waatch the show and you made it but the recipe was not posted. The chicken recipe's were excellent!!

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Is Tomatoe Puree the same as Tomatoe Paste? I found the flavour over-powering. I could not get the consistancy for the rouille but my company seemed to like it. I also bumped the temp up to 400.

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I made this for a group of friends, one of whom is allergic to seafood, thus the departure from a more traditional bouillabaisse. Everyone loved it, and we enjoyed leftovers the following day.

After looking through the reviews below, I added leeks, orange zest, and chervil. I substituted pastis (another anise flavored liquor and upped the oven temperature to 400F. It is time consuming to make, but not at all difficult. One time-saving tip: buy the chicken already cut up or ask your butcher to do it for you.

Lastly, I did make the rouille, and while it was tasty, I think the bouillabaisse tastes wonderful on its own.