Chicken Bouillabaisse

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We loved this dish! Not actually too difficult to prepare. It did take a little longer than mentioned in the recipe though. The rouille was fabulous and versatile. Will make this again soon!

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Excellent. I loved this chicken dish. Rich in flavor and fabulous color. It also looks so impressive it is DEFINITELY a dish to make for company. The dish is similar to another Ina dish I love which is her Coq Au Vin. I love it when she makes dishes using the dutch oven like her Chicken with Forty Cloves of Garlic and Company Pot Roast. Mmmmmm... They always come out so extravagant and flavorful...and impressive looking...

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The tastes were very good. However, the times were off, I think. I followed the recipe to the "T", even going so far as to spend about $33.00 on a bottle of Pernod (gulp. But neither the chicken nor the potatoes were done in the alloted time at the alloted temperature. Even after putting back in the oven for another 20 minutes - no go on the potatoes. Next time, I will prepare the potatoes to put in for the last 30 minutes or so, along with boiling the chicken for a bit. But it taste good. I just need to "Karen" it up a little.

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Don't be scared off by the skill level of difficult here. I really think that anyone could make this dish easily (even a novice. If you love the taste of fennel(and I do!! you will love this dish. I did not alter the ingredients at all, I did exactly as Ina said and it came out beautiful. I would make this dish for company. The rouille was a very tasty addition. The only change I made to the recipe at all was increasing the time in the oven to 1 hour instead of the 30-40 min.

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This dish is exquisite. I have made this many times and each time my friends and family rave about it. The rouille is a must have with this dish as it adds an additional layer of flavor. Those that are happy with just basic recipes in flavor and preperation... This dish is not for you. This is definitely a dish for a more refined palate.

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I am making this dish for the second time today. I added tomato paste, more chicken stock and wine, carrots, omitted feennel seeds, saffron and the Pernod. This dish holds up well for leftovers only gets better the next day. Its is also a healthy dish. (I also didn't make the rouille.

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I love almost every Barefoot Contessa recipe I've tried, so it pains me to say this one was a disappointment. I'd been waiting for a chilly weekend when I had the time to invest in making this for what seemed like forever. While the sauce had a good flavor, it was not thick like the one pictured; it had a more soup-like consistency. I wish I'd followed another reviewer's advice and added carrots and maybe a few other veggies to have more swimming in all that sauce. And don't even get me started on the rouille. I tried two batches and simply could not get it to bind! I made it first in the blender, as that is how I've made mayonnaise before, and it was a runny mess. So I chided myself for thinking I was smarter than Ina, and made a whole second batch in the food processor, following her directions exactly. Same runny mess. Such a disappointment! (Not to mention a waste of "good olive oil."

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I really don't get the negative reviews for this dish! I do feel that the flavor would be most appreciated by a mature and cultured palette as it is definitely evocative of an authentic France.
I did wind up finishing the sauce and potatoes on the stove for about 5 minutes after I removed from the oven, but other than that the recipe is flawless. Do not skimp on the browning--the chicken gets a majority of it's cooking in those 7 minutes of browning. Oh! and I did omit the Pernod, didn't have any on hand and found it fennel-ee enough with the seeds.
I would recommend not to skip the Rouille--it is an absolute delight. Just make sure to use GOOD and MILD olive oil or it might overpower the faint of heart. Excellent for entertaining and will be sure to impress those that know good food. Those who don't? Why waste your time cooking for them anyway!?

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This is the worst thing I have ever put in my mouth. I hope no one else ever makes this dish. I love Ina but...... This is terible...

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It's a matter of taste. When I saw Ina make this, I thought to myself this is an easy recipe to make. I love one pot wonders, it's my favorite way to cook. I followed the recipe to the tea, but I think if I make it again I will skip the fennel seeds and the Pernod. Which is very expensive, almost $30 a bottle. Saffron on the other hand can be bought on line fairly cheap. I didn't serve it with the rouille, we are not big mayo fans. Just another tip. Remove the skin from your chicken, it makes the sauce very greasey. I had to skim off the fat before we could eat it.