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Chicken Bouillabaisse Recipe

Chicken Bouillabaisse

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Average Rating:

Total Reviews: 114

Showing 81-90 of 114

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  • on April 29, 2009

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    I definitely agree with the other reviews about setting the oven temperature higher. The potatoes were undercooked after the 45-55 mins so I set the temperature up to 350 and baked for another 25 minutes. I didn't have pernod so I left that out of the recipe and ended up using white cooking wine. I was a little worried about the chicken being dried but the dish came out pretty good. The next time I'll remember to start with the oven at 350 degrees and bake for 45-55 mins.

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  • on March 20, 2009

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    I have made this dish 4 or 5 times now and really love this dish. I have altered the recipe slightly, but really like the changes. I roasted the potatoes with a sliced fennel bulb and shallots. I also added some orange zest. I left the dish rustic, so did not puree it. Additionally, I halved the garlic in the rouille.
    This dish is so good. It's time consuming so I usually do it on a Saturday or Sunday and invite some friends. It's perfect with a simple salad and hot bread. People are very impressed!

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  • on March 16, 2009

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    I used pack of chicken thighs--next time will use skinless. Browned really well to get lots of caramelization. Reduced sauve for just 20 minutes, pureed then put chicken back in along w/ potatoes covered and finished in 350 oven for about 90 minutes ( I live at altitude so potatoes, etc take longer to cook anyways.... Long slow cooked flavor, great taste will definitely make again

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  • on February 17, 2009

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    I made this dish as I LOVE Ina's recipes, but was very disappointed. Yes the chicken was very moist and yummy, but the sauce on top was not good, and it took MUCH longer to get my potatoes cooked. The flavor was just not for me...I tried to follow the recipe as closely as possible (besides the cooking time and temp but my husband and decided this was just not going to be a dish we ever make again.

    I'm chalking it up to taste preferences because I refuse to believe Ina put a bad dish in her book.

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  • on February 17, 2009

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    Made as directed, this is possibly the best chicken recipe I have ever tried. The first several times I made it, I did it exactly as written. Recently, I ran out of Pernod and skipped it but added a little more fennel seed instead. It is still delicious.

    I made the rouille the first several times too, and while it is delicious, my guilt feelings about adding all those extra calories forced me to skip it since then. It is still an outstanding dish even without it.

    By all means, DO take the time to really really brown the chicken..it does make a difference. Hope you all enjoy this one as much as we do!

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  • on February 16, 2009

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    I followed the recipe and had oven on at 350 degrees. It was cooked perfectly but the taste was just blah... I only had Spanish saffron and didnt use the Pernod. I'm not a big fan of Coq au Vin and maybe this is why I didnt like the recipe. I've made a lot of Ina's recipe this one proved to be a disappointment.

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  • on February 02, 2009

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    The flavors in the recipe were amazing! I do agree with some other reviews - Pernod is not needed ($$$$, I bumped the temp to 325, and given the cost of saffron I would us a bit less. I did make the mayo -- it was good but not necessary. The recipe took me almost 3 hours to make so it is recommended for a nice weekend meal when time is not a factor.

    I can't wait to have leftovers tonight!

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  • on January 30, 2009

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    This was one of the best recipe-based dishes I have had in a long time. I have all of Ina's books and she never disappoints. I've read most of the reviews, and as for the oven temp, my potatoes did not cook either in the time suggusted so next time I will just slice them to about a quater inch thickness. Since my potatoes were not cooked, I raised the temp to 350 for another 20 minutes or so and ended up overcooking the chicken a bit. I will stick with the 300 temp next time. I am not a fan of fennel but decided to follow the recipe EXACTLY and it was ABSOLUTELY DELICIOUS. It was not a waste of money spent on the saffron nor the Pernod. Even my picky fiance said it was "GOOD STUFF."

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  • on January 20, 2009

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    What can I tell you. I have all 6 of Ina's books and love them all. This new one is fantastic. I have made coq au vin and loved every morsel of it, although I did add less wine.

    I saw Ina make this yesterday and decided to give it a try. The other reviewers who changed temps or complained obviously did not follow the recipe.
    I did the EXACT RECIPE USING CHICKEN BREASTS.

    Only change was I ran out of white wine, so had to use 1/2 cup instead of 1 cup.

    I added carrots, parboiled potatoes and sauteed onions.

    Yes, it was 300 for 55 minutes.

    I think the mistake people make is in the browning. You really have to brown it all over in lots of oil, so that when you finally put everything in the oven it GETS cooked. So tender and the sauce is out of this world.

    Finally, I used an orange oval le creust dutch oven.

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  • on January 18, 2009

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    I really enjoyed the unique, complex flavors of this dish, although it took a long time to make. I liked the taste of the saffron in this dish, but it might have been TOO overwhelming. The amount of saffron could easily be halved and still yield the same taste, everything else was a bit overpowered. The chicken was very moist with lots of great juice... have a fresh loaf of crusty bread available!

    My RECOMMENDATIONS
    1. Make the rouille.... nice complex garlic flavor really made the dish (although I halved the amount
    2. Raise oven temp to 350
    3. Add some fresh string beans for another taste and texture
    4. Pernod could be optional.... I omitted it and it tasted fine.

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