Food Network
Home> Recipes> Chicken>
Chicken Bouillabaisse Recipe

Chicken Bouillabaisse

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (113)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 114

Showing 61-70 of 114

Sort by:

Newest

  • on January 27, 2010

    Flag

    Try this recipe without salting like Ina did. Sjhe is the queen of salt. She really likes her salt.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 19, 2010

    Flag

    This recipe was easy to prepare and delicious. I did cook it quite a bit longer than recipe noted to get sauce thickened to consistency show in photo in cookbook. The rouille never thickened so I served the bouillbaisse without the suggested dollup of rouille on top, but it was still an excellent dish.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 14, 2010

    Flag

    I gave this recipe 5 stars because of the sauce. This sauce was great over pasta (I did not use potatoes this time. However, the chicken was undercooked after 1 hour at 300 degrees. Only the breast pieces were done. I think that the temp should be increased to 350. The photo for this dish in Ina?s cookbook ?Back to Basics? shows that the sauce was really bubbling during cooking in the oven: the browning stains inside the pot. My Le Creuset pot looked like if the sauce was just barely simmering without any sauce explosions.
    Also, to get that anise flavor one might just increase the amount of fennel instead of using pricey Pernod. I used 4 tea spoons of fennel and the sauce was delicious.
    This time I did not use saffron either. I could not tell if the saffron was or was not there. Overall, it is a wonderful recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 10, 2010

    Flag

    Can't say how often I've made it, but as many found, the first time I tried it, it wasn't done when finished in the oven following stated recipe..so now I always finish it off on top of the stove. The smells are hypnotic! Actually I've never even done the rouille (! I also have substituted 3/4 tsp of tumeric for the saffron, fairly consistently, and used either pernod, absinthe or annisette (pretty much any licorace flavored liquer. I like to use boneless chicken thighs, although have used bone-in chicken and a mix of thighs and breasts -- sort of whatever I've got on hand. The thighs are always the best. You can vary the type of potatoes, too. I like to use those pretty multi-colored fingerling potatoes cut into bite size pieces, although if I don't have them, I'll use whatever potatoes I've got. Like many simmered recipes, this is even better the second day. We've tossed in some shrimp when re-heating on the second day, if the chicken doesn't look like it is enough.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 06, 2009

    Flag

    This really is an amazing dish. It's neither easy nor cheap, but totally worth it. I couldn't disagree more with the bad reviews. The flavors meld incredibly well, and create a complex flavor. Slicing the potatoes is a must, or just take the chicken out and boil the potatoes a bit longer. I've used boneless skinless chicken breast two times, and it's been a nice, slightly healthier version. IF you use pieces of a whole chicken then you really must defat the pan after you brown the pieces.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 28, 2009

    Flag

    I love Ina, own all of her cookbooks and have cooked so many of her recipes I lost track. This one is definitely the one you want to skip. I followed it to a tee, and 2 1/2 hours later, I had a completely unbalanced, nasty chicken dish. The combination of Pernod ($30 mind you, saffron and fennel did NOT work at all. I used all top quality ingredients, and browned everything beautifully in my cast iron dutch oven...just didn't work at all. This is the first time I have taken the time to write a review because I don't want anyone to waste their time or money on this particular recipe when Ina has so many other fantastic ones. Maybe the people who made it without the pernod had better luck for that reason alone. One last footnote: recipe says baby yukon gold potatoes, halved. This is why I think everyone was having problems with potatoes. If you look at the picture and later in the body of the recipe she says "sliced" and picture shows sliced potatoes.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 06, 2009

    Flag

    I have prepared this dish often as we really enjoy it. However, I cannot get the rouille right. I get the egg to room temp and add the olive oil very slowly.
    If anyone has an idea of what is wrong please pass it on.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 18, 2009

    Flag

    a most delicious, juicy and flavorful recipe!
    the anise surprise taste is certainly complimentary to the chicken and exquisite sauce. i substituted chicken drumsticks and the quests went WILD with delight. the sweet and savory sauce is unsurmountably delicious.
    although i was puzzled with the 'bouillabaisse' title my research had proved to divulge that the term means a STYLE OF COOKING. not always seafood based.
    way to go!
    simply a little piece of heaven!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 31, 2009

    Flag

    Unfortunately, I have never read a review before trying one of these recipes on FoodNetwork. I should have today when I made Ina's recipe. I followed this recipe exactly--using bone in chicken, small potatoes and browning the full 7 minutes. My son was cooking with me on this dish and I wanted to show him how to do exactly what the recipe said to do. Plus, we were using expensive ingredients and I wanted to show him about being exact while measuring them. After all I paid $25 for the saffron!

    I went to dish this out for my family and not only were the potatoes hard, but the chicken was raw close to the bone. I should have increased the temp and cooked it longer. I am currently doing that now and hopefully we will have this tomorrow.

    Mary Coyle
    Ashburn VA

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 29, 2009

    Flag

    The sauce was incredible but the chicken was incredibily dry. We actually thew out the chicken. the next night we threw in seafood and it was fantastic. I picked the wrong type of chicken to put in. definitely use a young chicken and it probably won't be dry. This is worth making the day before you want to eat it as it gets better as it sits. Don't skip the aioli - it was fantastic even on sandwiches the next day instead of mayo

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 2 3 4 5 6 7 8 9 10 11 12 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.