Ina Garten Chicken Bouillabaisse with Rouille Sauce
Ina Garten’s Chicken Bouillabaisse is a budget-friendly twist on the traditional French bouillabaisse, which typically includes fish, shellfish, and sometimes octopus. Ina’s version is perfect for those who prefer poultry over seafood or want to try something different. The addition of saffron, fennel seeds, and Pernod gives the dish a unique flavor profile, distinguishing it not only from the traditional French recipe but also from other chicken bouillabaisse variations. While I don’t cook this recipe too often, as I love to alternate with Ina’s Chicken Piccata and creamy Tuscan Chicken, it remains a delicious option.
Why You’ll Like It
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It’s the seafood version of bouillabaisse – Marseille’s signature dish. The ingredients work also well for the chicken version and it’s less fussy to prepare.
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It’s less pricey than the seafood bouillabaisse especially if you’re cooking for a large number of people
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Think of it as a French chicken soup or stew.
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Ina Garten’s recipes are known for their reliability and deliciousness, so you can trust that this dish will turn out amazing.
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The homemade Rouille sauce with French bread is an amazing addition by the Barefoot Contessa.
- The leftovers of this dish taste even better the next day!
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.
- Don’t skip the saffron threads.
- The Rouille sauce can be made ahead of time and stored in the refrigerator until ready to serve.
Variations
- Swap the chicken seafood: You can cook this recipe with seafood as per the traditional dish. Add shrimp, mussels, or chunks of white fish during the last 10 minutes of baking.
- Spice it up. Add a pinch of cayenne pepper or a diced jalapeno for some extra heat.
- Add more veggies. Carrots, bell peppers, or zucchini to the dish for added texture and flavor.
Storage Instructions
- Refrigerate: Leftovers of Ina Garten’s Chicken Bouillabaisse can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: When reheating, gently warm the bouillabaisse on the stovetop over low heat. The flavors will continue to develop and intensify, making the leftovers even more delicious.
How To Serve Chicken Bouillabaisse?
Ina Garten’s Chicken Bouillabaisse is a complete meal on its own. Serve the bouillabaisse in shallow bowls, making sure to include a generous amount of the flavorful sauce.
Don’t let anyone on the table miss the homemade Rouille sauce; after tasting it, you might want to start adding it to all other stews as well.
Finally, don’t forget to have plenty of crusty French bread on hand for dunking into this comforting stew.
Health Info
Note: The calories are calculated assuming a serving with 2 tablespoons of rouille and without the French bread.
- Calories: 999.8kcal
- Sugar: 5g
- Sodium: 1661mg
- Fat: 72.3g
- Carbohydrates: 25.4g
- Fiber: 2.9g
- Protein: 51.5g
Description
Ingredients
- 1 4 to 5-pound chicken 10 pieces from 1-2 whole chickens such as the thigh, drumstick or breast.
- 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
- 1½ 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
- 1½ teaspoons kosher salt
- 1 extra-large egg yolk at room temperature
- 1½ tablespoons freshly squeezed lemon juice
- ½ teaspoon saffron threads
- ¼ teaspoon crushed red pepper flakes
- 1 cup good olive oil
Instructions
- 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.
- 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.
- In the meantime, preheat your oven to a toasty 300 degrees Fahrenheit.
- 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.
- 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.
- Prepare the rouille sauce (at the bottom).
- 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 finely the garlic and salt on a cutting board.
- 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.
- 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.
- 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.
- The consumption of raw eggs may increase the risk of foodborne illness.
- The calories are calculated assuming a serving with 2 tablespoons of rouille and without the French bread.
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