Chicken Bouillabaisse

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Loved this recipe, made a changes. 2 lbs of potatoes and 2 pounds of carrots, doubled all of the liquids and doubled the cooking time. Also just used Wings, Legs and Boneless breast instead of a whole chicken. Served it to company not knowing what to expect, but it was thoroughly enjoyed by everyone. I am very surprised by all the negative reviews also. Try this, I dont think you will be disappointed.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wow - kind of suprised by the comments. We loved it. I did not have the Pernod, but had a fennel that I chopped up and cooked initially (added some onion as well, figured that would be some of the same flavor. After waiting on the appropriate cooking time (nothing was done, I just put back on the stove and simmered to finish the potatoes and chicken. Added some additional chicken broth to get it soupy again. Added some carrots and brussel sprouts to get some veggies with it. Will cook again when company comes over!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am such a 'Barefoot Contessa" fan, to read all these bad reviews was dismaying for this fabulous recipe, so I felt I needed to let you know that it wasn't her recipe that let you all down, it was this sites editors who let this recipe slip by as written ( as seems to happen much to often on this sight

I am watching this show right now, and the recipe was misprinted with the potatoes, because on the show she sliced the yukon gold potatoes as another reviewer suggested.

As far as the sauce not thickening, be sure to allow it to reduce down while the garlic softens, then carefully puree the sauce before adding it to the roasting pan. The sauce will thicken further when added to the chicken and potatoes.

One complaint about the dish being greasy can easily be solved by trimming all the visible fat off the chicken when cutting it up , and as with any recipe, buying the best meat you can afford.

I sincerely hope that all those who had great hopes for this recipe give it another chance, because this is truly a great recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The cooking time and temp were completely off, and the rouille was runny. As the recipe stands, I cannot rate it very high. However, with some modifications it is something I would make again. I would suggest either increasing the temp to 400/425 or cooking it on the stove until the potatoes are done and even slightly browned. I wouldn't use breasts, because by the time to potatoes are done, the white meat will be overdone. Also, thought the dish seemed a little on the greasy side. The flavor was very good once everything was cooked properly.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love Ina's recipes and make her's most often because they always garner rave reviews. Not so with this recipe. Like the other comments, the potatoes were undercooked and the rouille(made in a food processer was more like a think soup and way too salty. Although the flavors were good, I'll stick with her roasted chicken!

kelly

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I usually love Ina's dishes but this one was a no go. First of all, 1 hour at 300 degrees did not cook my potatoes at all, even after an extra 15 minutes, not edible. I'm not a salt person at all and even tho I toned down on the salt, everything still came out too salty. The chicken was still tough after an hour. So as Ina likes to ask "How bad could that be?" Pretty bad Ms.Garten.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love Ina and cook her recipes all the time - but this recipe is just wrong. Read all the other reviewer's comments; my results were similar. My potatoes were not done after one hour like so many other cooks. Also, the rouille did not get thick, like so many other reviewers. The sauce and chicken were great. I shall skip Ina's method on the potatoes and rouille next time. I will parboil the potatoes, and then afterwards I will put them in the oven with the chicken and sauce. I will try one reviewer's suggestion to try making the rouile with an immersion blender.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This dish is killer, great flavors. I saw it while I was working out and made it the next day...these are all my favorite flavors. I have modified it a bit though:
1. Slice the potatoes, they will cook better and faster. When they are halved, which is actually how I like them, they take too long to cook and the yumminess of the sauce does not penetrate the spud.
2. Rouille. It did not work for me with a cuisanart, but it did work great with an immersion blender. Just put all the ingredients in the plastic thing that comes with the IB and pullse until the mayo gels. Use half as much garlic and I am a garlic nut.
3. I also cook it at about 350-375.
4. I also do my standard adjustments of using more or everything, because I like bold flavors.
5. I did not have the right kind of dutch oven, so I used a deep roasting pan covered with foil.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made it according to instructions and my whole family agreed this dish was not good!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It came out ok. I put a bite size thighs and chicken breast in the sauce vs. whole chicken pieces so the temp of 300 for 45 minutes worked just fine. Also, recipe is not very clear about how to cut potatoes. The potatoes must be cut in small pieces for it to cook through. Also, iIt was too much salt. Alot of Ina's recipe call for lots of salt and oil.