Chicken Bouillabaisse

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

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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.

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I personally loved this dish! I used all the ingredients, I did however have problems with the rouille sauce I consualted a "chef friend" of ours who studied at the CIA in New York and has ran upscale casino resturants. The problem he told me was that the yolk needed to be tempered (whisked really well then you can start to add the oil very little by little ( much less than you would making a mayo. he also said it is much easier to do by hand unless you are doing a (6 egg sauce per se the processor may be too fast. I then tried the next day and had much better luck doing the sauce by hand. I also feel that the amount of oil my be too much because it will get to the point of being thick and then "fall apart" I would love to hear more success stories reguarding the rouille and what you did! As I think that I may still have trouble with it. Also I did find that my cooking time was off as well and the temp too. I think that I will invest in a thermometer that attaches to the oven shelves! So I really know what my be going on! if you need to adjust then just adjust don't get mad! Every oven is different. Happy cooking!

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This is a great recipe for a rainy night in northern California. I put it in the oven and got into the spa. Afterwards, I poured a glass of red wine and enjoyed! I did not want to invest in pernod, so I used the anise oil I have for cookies. Just a half a teaspoon did the trick. And the sauce looked so good I did not want the potatoes to soak it all up, so I didn't add them. More lovely sauce to soak up with the crusty loaf of bread. If I am going to sin with carbs - give me bread. Ina - this one was great!

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I love this receipt.. I make this about every other month. It comes out perfect.
The only thing i do not do is make the Rouille... Not sure why so many say this is difficult or cooking time varies or not using kosher salt..follow inas receipt and you will never go wrong...great for special occassions and works great with fish as well.

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I agree with Dianne, Kosher Salt should have been used. I know Ina uses Kosher in her dishes. I never use table salt unless the recipe calls for it. Dish is perfect for family and/or entertaining.

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I love real bouillabaisse, but it is impractical and expensive to make if you don't have a fish market that will sell you a bit of this and a few of those. (If you have to buy 2 lbs of mussels and you only need 8, what the heck do you do with the rest? This has the flavors of bouilliabaisse but uses inexpensive chicken instead of several kinds of fish.

I am not sure why FN rates this recipe as Difficult, unless it's because it calls for a cut-up chicken. I don't find it all that difficult to cut up a chicken myself, but if this intimidates you, you can get the butcher to do it for you or just buy 4 to 5 lbs of your favorite chicken parts instead. Other than that, this is a super easy recipe - brown, simmer, blend, bake.

A lot of people commented that the recipe calls for too much salt. I think the problem is that the recipe just says "2 teaspoons salt," and it should probably be "kosher salt." Regular salt is more closely packed than kosher salt, so a teaspoon of kosher salt has less actual salt, by weight, than a teaspoon of table salt.

Others commented on the baking time. I followed the recipe timing exactly but then turned my oven down to its lowest setting - 170 F - for another hour while I waited for my husband to get home. I figure there was probably some carryover cooking, but it's hard to estimate how much.

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My husband and I loved this recipe. The flavor was fantastic. I found no issue with the cooking time and we will make this often. I did cut down a little on the salt, but that is something I normally do. Try this recipe. It's a keeper!

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We love Ina, stop everything we are doing to watch her show but this is not a bouillabaisse ! Cooking times are off and it was way to much tomato taste !!!!! Really a let down Ina......you should test your recipes more because this was not a good one !

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I love Ina's cooking and her recipes. I have never had any trouble with any of them untill now. I knew this recipe would be expensive( the saffron but the flavor was wonderful. When I served it after over an hour in the oven at 300 degrees the chicken still was not completely done and the potatoes where as hard as when I put them in. So we are haveing this again tonight only I will have it in the oven for 2 hours at 350 degrees. don't let this stop you from makeing it just adjust the cooking time and temp.