Prep Time: 30 mins Cook Time: 1 hr 50 mins
Total: 2 hr 20 mins Yields: 6
Looking for a delicious and comforting dish to warm your soul? Look no further than Ina Garten’s Chicken Bouillabaisse! This hearty and flavorful recipe combines tender chicken, fragrant herbs, and a rich tomato-based sauce for a meal that will leave you craving more. With its golden brown chicken, velvety smooth sauce, and perfectly cooked potatoes, this dish is a true showstopper. And don’t forget the homemade Rouille sauce and crusty French bread to complete the experience. Get ready to impress your family and friends with this mouthwatering recipe!
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Why you’ll like it
- The combination of tender chicken, flavorful sauce, and perfectly cooked potatoes creates a truly comforting and satisfying meal.
- The saffron, fennel seeds, and Pernod add a unique and delicious twist to the traditional bouillabaisse recipe.
- Ina Garten’s recipes are known for their reliability and deliciousness, so you can trust that this dish will turn out amazing.
- The homemade Rouille sauce adds a creamy and spicy element to the dish, elevating the flavors even further.
- This recipe is perfect for entertaining guests or for a cosy family dinner. It’s sure to impress everyone at the table.
- The leftovers of this dish taste even better the next day, making it a great option for meal prep or for enjoying throughout the week.
Ina Garten’s Chicken Bouillabaisse Recipe
What is Ina Garten’s Chicken Bouillabaisse?
Ina Garten’s Chicken Bouillabaisse is a classic French dish with a twist. It starts with a whole chicken, cut into pieces and seasoned with salt, pepper, and fresh rosemary. The chicken is then browned to perfection in a Dutch oven, creating a beautiful golden crust. The sauce is made by simmering garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, salt, and pepper. This flavorful sauce is blended until smooth and then combined with the chicken and sliced potatoes. The dish is baked in the oven until the chicken is tender and the potatoes are cooked through. To serve, ladle the bouillabaisse into shallow bowls and top with a dollop of Rouille sauce. Don’t forget to serve with crusty French bread for dipping!
Ina Garten’s Chicken Bouillabaisse is a unique twist on the traditional French bouillabaisse recipe. While the original recipe typically includes a variety of seafood, such as fish, shellfish, and sometimes even octopus, Ina’s version focuses solely on chicken. This makes it a great option for those who prefer poultry over seafood or for those who want to try something different. The addition of saffron, fennel seeds, and Pernod gives the dish a distinct flavor profile that sets it apart from the traditional recipe. With its rich and aromatic sauce, tender chicken, and perfectly cooked potatoes, Ina’s Chicken Bouillabaisse is a delightful variation on a classic dish.
The recipe starts with a whole chicken, cut into pieces and seasoned with salt, pepper, and fresh rosemary. The chicken is then browned to perfection in a Dutch oven, creating a beautiful golden crust. The sauce is made by simmering garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, salt, and pepper. This flavorful sauce is blended until smooth and then combined with the chicken and sliced potatoes. The dish is baked in the oven until the chicken is tender and the potatoes are cooked through.
Ingredients
- Chicken – 1 (4 to 5-pound) chicken, cut into 10 pieces
- Kosher salt to taste
- Ground black pepper to taste
- Fresh rosemary – 1 tablespoon minced fresh rosemary leaves
- Olive oil – 2 tablespoons olive oil
- Potatoes – 1 pound baby Yukon gold potatoes, halved
- French bread – crusty French bread, for serving
For the sauce
- Garlic – 1 large head garlic, separated into cloves and peeled
- Saffron threads – 1 teaspoon saffron threads
- Fennel seeds – 1 teaspoon whole fennel seeds
- Tomato puree – 1 (15 ounce) can tomato puree
- Chicken stock – 1 1/2 cups chicken stock, preferably homemade
- White wine – 1 cup dry white wine
- Pernod – 3 tablespoons Pernod
- Salt – 2 teaspoons salt
- Pepper – 1 teaspoon pepper
For the Rouille
- Garlic cloves – 4 large garlic cloves
- Kosher salt – 1 1/2 teaspoons kosher salt
- Egg yolk – 1 extra-large egg yolk, at room temperature
- Lemon juice – 1 1/2 tablespoons freshly squeezed lemon juice
- Saffron threads – 1/2 teaspoon saffron threads
- Red pepper flakes – 1/4 teaspoon crushed red pepper flakes
- Olive oil – 1 cup olive oil
Instructions
- Cook the chicken. Start by patting the chicken dry using paper towels and generously seasoning it with salt, pepper, and fragrant rosemary. In a large Dutch oven, warm up the olive oil over medium heat. Proceed to brown the chicken pieces in batches until they develop a beautiful, all-around golden hue, which should take about 5 to 7 minutes per batch. Once they’re nicely browned, transfer the chicken pieces to a plate and set them aside.
- Prepare the chicken bouillabaisse sauce. In a pot, heat gently on medium to low the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, salt, and pepper. Stir ensuring nothing sticks to the bottom and simmer for roughly 30 to 40 minutes stirring occasionally. Pour the sauce into the bowl of a food processor and blend it to get a velvety smoothness.
- Preheat Oven. In the meantime, preheat your oven to a toasty 300 degrees Fahrenheit.
- Mix all chicken, sauce, and potatoes. Return this gloriously smooth sauce to your trusty Dutch oven and add the sliced potatoes and the browned chicken pieces, complete with their scrumptious juices. Gently stir this delightful ensemble.
- Bake the chicken bouillabaisse. Now, it’s time to let the magic happen. Cover the pot and let it bake in the oven for a span of 45 to 55 minutes. The outcome you’re aiming for is tender potatoes and perfectly cooked chicken.
- Rouille Sauce: Prepare the rouille sauce (at the bottom).
- Serve. Before serving, give the dish a final check for seasoning. Ladle this hearty masterpiece into shallow bowls, accompanied by generous dollops of the delectable Rouille sauce and slices of crusty bread.
For the Rouille sauce:
Yield: 1 cup
- Mince garlic and salt. Mince finely the garlic and salt on a cutting board.
- Blend all ingredients except olive oil. Transfer the garlic and salt mixture to a food processor. Add the egg yolk, lemon juice, saffron, and a touch of red pepper flakes to the mix. Give your food processor a whirl until everything blends harmoniously into a smooth composition.
- Blend slowly the olive oil. With the machine still running, pour the olive oil in a slow, steady stream through the feed tube, allowing it to amalgamate into a thick, creamy mayonnaise-like emulsion.
- Serve the Rouille. Finally, transfer the Rouille to a delightful serving bowl and stow it away in the refrigerator until it’s ready to join your culinary masterpiece.
Tips
- Make sure to pat the chicken dry before seasoning it to ensure a crispy skin.
- Browning the chicken in batches allows for even browning and prevents overcrowding in the pot.
- Use a good quality chicken stock for the best flavor in the sauce.
- Don’t skip the saffron threads, as they add a unique and aromatic flavor to the dish.
- Be careful when blending the hot sauce in the food processor to avoid any accidents. Allow it to cool slightly before blending.
- The Rouille sauce can be made ahead of time and stored in the refrigerator until ready to serve.
- Serve the bouillabaisse with crusty French bread for dipping into the flavorful sauce.
Variations
- Add seafood: If you want to incorporate seafood into the dish, you can add shrimp, mussels, or chunks of white fish during the last 10 minutes of baking.
- Vegetarian option: Replace the chicken with firm tofu or tempeh for a vegetarian version of this dish.
- Spice it up: Add a pinch of cayenne pepper or a diced jalapeno for some extra heat.
- Herb variations: Experiment with different herbs such as thyme, oregano, or basil to customize the flavor to your liking.
- Vegetable additions: Feel free to add other vegetables like carrots, bell peppers, or zucchini to the dish for added texture and flavor.
How To Serve Chicken Bouillabaisse?
Ina Garten’s Chicken Bouillabaisse is a complete meal on its own, but it pairs beautifully with a simple green salad or steamed vegetables for a well-rounded dinner.
- Serve the bouillabaisse in shallow bowls, making sure to include a generous amount of the flavorful sauce.
- Top each serving with a dollop of the homemade Rouille sauce for an extra kick of flavor.
- Don’t forget to have plenty of crusty French bread on hand for dipping into the sauce.
This dish is perfect for a cozy dinner party or a special family meal. Enjoy!
Storage Instructions
Leftovers of Ina Garten’s Chicken Bouillabaisse can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm the bouillabaisse on the stovetop over low heat to prevent the chicken from becoming dry. The flavors will continue to develop and intensify, making the leftovers even more delicious.
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MORE CHICKEN RECIPES
Ina Garten Chicken Bouillabaisse
Ingredients
- 1 4 to 5-pound chicken, cut into 10 pieces
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced fresh rosemary leaves
- 2 tablespoons olive oil
- 1 pound baby Yukon gold potatoes halved
- crusty French bread for serving
For the sauce
- 1 large head garlic separated into cloves and peeled
- 1 teaspoon saffron threads
- 1 teaspoon whole fennel seeds
- 1 15 ounce can tomato puree
- 1 1/2 cups good chicken stock preferably homemade
- 1 cup dry white wine
- 3 tablespoons Pernod
- 2 teaspoons salt
- 1 teaspoon pepper
- For the Rouille
- 4 large garlic cloves
- 1 1/2 teaspoons kosher salt
- 1 extra-large egg yolk at room temperature
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon saffron threads
- 1/4 teaspoon crushed red pepper flakes
- 1 cup good olive oil
Instructions
- Cook the chicken. Start by patting the chicken dry using paper towels and generously seasoning it with salt, pepper, and fragrant rosemary. In a large Dutch oven, warm up the olive oil over medium heat. Proceed to brown the chicken pieces in batches until they develop a beautiful, all-around golden hue, which should take about 5 to 7 minutes per batch. Once they're nicely browned, transfer the chicken pieces to a plate and set them aside.
- Prepare the chicken bouillabaisse sauce. In a pot, heat gently on medium to low the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, salt, and pepper. Stir ensuring nothing sticks to the bottom and simmer for roughly 30 to 40 minutes stirring occasionally. Pour the sauce into the bowl of a food processor and blend it to get a velvety smoothness.
- Preheat Oven. In the meantime, preheat your oven to a toasty 300 degrees Fahrenheit.
- Mix all chicken, sauce, and potatoes. Return this gloriously smooth sauce to your trusty Dutch oven and add the sliced potatoes and the browned chicken pieces, complete with their scrumptious juices. Gently stir this delightful ensemble.
- Bake the chicken bouillabaisse. Now, it's time to let the magic happen. Cover the pot and let it bake in the oven for a span of 45 to 55 minutes. The outcome you're aiming for is tender potatoes and perfectly cooked chicken.
- Rouille Sauce: Prepare the rouille sauce (at the bottom).
- Serve. Before serving, give the dish a final check for seasoning. Ladle this hearty masterpiece into shallow bowls, accompanied by generous dollops of the delectable Rouille sauce and slices of crusty bread.
Rouille Sauce:
- Yield: 1 cup
- Mince garlic and salt. Mince finely the garlic and salt on a cutting board.
- Blend all ingredients except olive oil. Transfer the garlic and salt mixture to a food processor. Add the egg yolk, lemon juice, saffron, and a touch of red pepper flakes to the mix. Give your food processor a whirl until everything blends harmoniously into a smooth composition.
- Blend slowly the olive oil. With the machine still running, pour the olive oil in a slow, steady stream through the feed tube, allowing it to amalgamate into a thick, creamy mayonnaise-like emulsion.
- Transfer the Rouille. Finally, transfer the Rouille to a delightful serving bowl and stow it away in the refrigerator until it's ready to join your culinary masterpiece.
Notes
- The consumption of raw eggs may increase the risk of foodborne illness.
