Ina Garten Chicken Bouillabaisse
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!
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.