Chicken Bouillabaisse

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I made this for several guests and it was superb. The recipe says cook at 300 degrees for 45 -55 minutes - I think this should have been 400. Mine didn't start cooking until I turned up the heat - maybe a typo.

I found the mayo difficult to create, but even if you are unsuccessful it will be a beautiful dish!

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This was a good find - I usually like to the sauce with seafood but my husband won't eat seafood so chicken is a nice change. I left out the Pernod, no time to run to the liquor store, but it was good anyway. The mayo recipe makes way too much and is a bit of a waste (1 cup olive oil! 1/2 tsp saffron! - it would probably be just as good if made with mayo with garlic, lemon, and pepper mixed in. It's also hard to get the consistancy exactly right. But it did taste good. Also, this recipe comfortably serves 4 not three, we had it for two nights, the second over rice.

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To get the chicken stock recipe, just type in the search bar "Chicken stock". Her's is on there.

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Ian you told how to make the chicken stock and i wanted to print it off because i did not get all of the ingredents. Can you please tell me where i can get the receipe from?

Thank you
Debbie Dennis