Chicken Bouillabaisse

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Had all the ingredients, even the pernod. But it is the Rouille that puts this over the top. My father in law would just see the leftover in the fridge and start to drool. Did not change a thing.

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This was a 10+! Browned chicken a little longer than suggested; put carrots, red onion, bulb fennel..all chopped into chicken broth mixture and let simmer..minced garlic..instead of putting it in whole..added some italian parsley..baked at 350 for a little over an hour..sliced baby yellow potatoes..did not do the rouille...it was fabulous...I also did not put mixture in a food processor..there is enough sauce to coat all the extra veggies I added..think the dish needs the extra veggies..and the fennel went well with everything.

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The sauce was delicious! I finally understand "depth of flavor", it was so rich and flavorful! And I loved the saffron! I only had 2 hours to make this, so I took others advice and cranked my oven up to 325 for the first 30 min and 350 for the last 30 minutes. Shouldn't have done that. My chicken was a little overcooked, especially the white meat. Next time I will trust Ina (what was I thinking to doubt her?! and try it her way. I would have liked my potatoes a little softer though, so I think next time I will boil them or nuke them for a bit to soften them up before they go in with the chicken.
The rouille was AMAZING! I LOVED IT! It totally made the dish. I used a large egg in place of an extra large and it was great.
Thanks, Ina!

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This is my second review for this recipie, the first one was nearly 2 years ago. I simply LOVE this dish! I continue to make it, nearly exactly as the recipie is written. I do believe the temperature is wrong in this written version. I usually cook the chicken at 350 for an hour, then take the chicken out, add the potatoes and cook at 400 for about 45 minutes, add the chicken back in the last 10 minutes to heat through. The rouille is simply amazing!! It comes out right everytime if you follow the instructions and use room temperature eggs. One last thing, if you use Kosher salt, this dish, as with all of her dishes, is seasoned perfectly!!

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i sliced the potatoes but still had to turn the oven up to 375 after 45 minutes at 300 and let it go another 20 min. i used boneless skinless chicken thighs, so the chicken didn't dry out at all. i added flour to the salt/pepper/rosemary so that the chicken would brown better and stick a little less. this created a really nice fond for the sauce. i didn't puree it, just mashed the garlic against the side of the pan once it was tender. i left out the pernod, but the fennel seeds gave it just enough of that flavor for my taste. i thought the rouille absolutely made the dish. i had no trouble getting a thick mayonnaise-y consistency in the food processor with an egg yolk that had been out of the fridge about 10 minutes. adding the rouille turns the sauce into a kind of gravy, like adding sour cream to goulash. amazing dish!!!

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The rouille turns out thicker if the recipe is followed very carefully. Egg must be at room temperature (let it stand out for an hour, and the oil must be added v-e-r-y slowly. It took me five minutes to add it to the emulsion. Also, the "mayo" will not be as thick as commercially made mayo, but it smells and tastes divine.

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The flavor was really great and I ended up using the left over sauce over pasta. I tried to make the rouille but it didn't come together. I think that has to do more with my equipment though and not the recipe, so I was bummed about that. It also took longer to cook than the recipe says. I ended up turning the oven up to 350 to get it to finish cooking. It did taste fantastic though and even better the next day. I highly recommend some good bread for dipping. You won't want to waste the sauce.

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Tastes like something you would order at a high end french restaurant. The red sauce for the chicken is incredible. I recommend not wasting the time or money making the rouille. I couldn't find fennel seeds, saffron, or pernod, and it was still great.

Take a long time to make, so set aside enough time (2 hours.

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This was really delicious. It took longer to prepare than I thought it would and after the 55 minutes in a 300 degree oven it wasn't cooked enough. I cooked in on the stovetop simmering for another 15 minutes. The rouille is dangerously good, used the extra on sandwiches and dipped chips in it! So my only problem was cooking it through. If I make this again I will turn the oven up higher and stir it halfway through so the potatoes and the chicken that were on the top layer have a chance to cook in the sauce too.

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This was a fantastic, restaurant quality dish, but took forever to cook those potatoes (even though I had sliced them 1/3" thick.