Quick Coastal Chicken Bouillabaisse Recipe: Barefoot Contessa’s Magic

When hunger strikes and you want a rustic chicken bouillabaisse recipe that transports you straight to the French coastline, this Barefoot Contessa classic delivers pure Mediterranean magic.

Ina Garten’s approach turns simple ingredients into an extraordinary seafood-inspired feast.

The blend of aromatic herbs, tender chicken, and rich broth creates a stunning one-pot meal that sings with coastal flavors.

Saffron and white wine weave their spell, infusing each bite with warmth and depth.

Fresh vegetables and succulent proteins mingle in a dance of culinary excellence.

Serving this dish guarantees an instant escape to southern France without leaving your kitchen.

Dive into this remarkable recipe and let your taste buds embark on a delicious Mediterranean adventure.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Calories: 550 kcal

Servings: 6

Barefoot Contessa Chicken Bouillabaisse Ingredient Checklist

• Chicken Thighs: Juicy protein that absorbs flavors beautifully, choose bone-in for richer taste and more tender meat..
• Salt: Enhances overall flavor profile and helps tenderize the chicken..
• Black Pepper: Adds warmth and depth to the dish, freshly ground provides best aromatic impact..
• Rosemary: Brings herbaceous woodland notes, select fresh sprigs for most vibrant flavor..

• Olive Oil: Essential for browning and creating rich base, select extra virgin for best taste..
• Chicken Stock: Creates deep foundational flavor, homemade provides superior complexity..
• White Wine: Adds bright acidity and depth, choose dry variety like Sauvignon Blanc..
• Tomato Purée: Provides silky texture and sweet-tangy undertone, look for high-quality brand..
• Pernod: Introduces distinctive anise flavor, traditional French ingredient that elevates dish..
• Saffron: Luxurious spice bringing golden color and distinctive Mediterranean essence..

• Garlic: Provides intense aromatic base, choose fresh firm bulbs..
• Egg Yolk: Creates creamy emulsion, ensures smooth rouille texture..
• Lemon Juice: Adds bright freshness and balances rich flavors..
• Red Pepper Flakes: Introduces gentle heat and complexity..
• Olive Oil: Crucial for creating smooth rouille sauce, use high-quality extra virgin..
• Fennel Seeds: Offers subtle sweet-herbal note, toast before using for enhanced flavor..
• Potatoes: Hearty addition that.

Equipment List for Barefoot Contessa Chicken Bouillabaisse

• Dutch Oven: Large, heavy-bottomed pot perfect for browning chicken and simmering sauce.
• Food Processor: Essential for blending smooth sauce and creating creamy rouille.
• Cutting Board: Needed for mincing garlic and preparing ingredients.
• Chef's Knife: Sharp knife for precise chopping and mincing.
• Measuring Spoons: Accurate for seasoning and adding precise amounts of salt and spices.
• Wooden Spoon or Spatula: Great for stirring and scraping browned bits from the pot.
• Mixing Bowl: Useful for holding rouille and other prepared ingredients.
• Shallow Serving Bowls: Perfect for presenting the finished bouillabaisse.

Barefoot Contessa Chicken Bouillabaisse Cooking Instructions

Coastal French Seafood Stew

• Chicken Preparation

Select high-quality chicken pieces and generously season with aromatic herbs. Carefully brown each section in a robust cooking pot, creating a beautiful golden exterior that locks in rich flavors.

• Flavor Foundation

Create a complex liquid base by combining fragrant ingredients like saffron, fennel, garlic, and wine. Allow these elements to simmer and develop a deep, multilayered taste profile that captures Mediterranean cuisine’s essence.

• Oven Transformation

Transfer the carefully constructed mixture into a covered cooking vessel. Allow slow, gentle heat to transform the ingredients, creating tender chicken and perfectly cooked vegetables.

• Creamy Accompaniment

Craft a silky condiment using fresh garlic, bright citrus, and smooth olive oil. This zesty complement will elevate the entire dining experience with its vibrant character.

• Elegant Presentation

Ladle the steaming stew into beautiful ceramic bowls. Top with a generous spoonful of the creamy sauce and serve alongside crusty artisan bread for a truly authentic coastal dining experience.

Flavor Add-ins for Barefoot Contessa Chicken Bouillabaisse

• Swap whole chicken pieces with chicken thighs or breasts based on personal preference or availability. Bone-in cuts provide richer flavor and moisture.
• Experiment with fresh herbs like thyme, basil, or herbes de Provence to create unique flavor profiles. Fresh herbs elevate the sauce's complexity and aroma.
• Convert this chicken version into a classic seafood bouillabaisse by replacing chicken with mixed seafood like shrimp, mussels, and white fish. Adjust cooking times accordingly.
• Adjust the heat by increasing or decreasing red pepper flakes in the Rouille. Add smoked paprika or cayenne for additional warmth and depth.
• Choose a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio. Avoid overly sweet wines that might disrupt the delicate sauce balance.

How to Plate Barefoot Contessa Chicken Bouillabaisse

• Rustic French Feast: Serve this aromatic chicken bouillabaisse with crusty baguette slices to soak up the rich, flavorful sauce and enhance the dining experience.
• Rouille Dipping Delight: Spread the homemade saffron-garlic rouille on bread or use it as a zesty dipping sauce to add an extra layer of complexity to each bite.
• Elegant Dinner Party Presentation: Garnish with fresh chopped parsley or fennel fronds and serve in shallow ceramic bowls to create a stunning, restaurant-style plating that impresses guests.
• Wine Pairing Perfection: Complement the dish with a crisp white wine like Provence rosé or a light Sauvignon Blanc to balance the robust flavors of the bouillabaisse.

Storage Tips for Barefoot Contessa Chicken Bouillabaisse

• Smart Batch Cooking: Prepare double the recipe and freeze portions in airtight containers for quick weeknight meals up to 3 months later. Thaw overnight in the refrigerator before reheating gently.
• Refrigerate with Care: Store leftover chicken bouillabaisse in sealed containers for 3-4 days. Keep rouille separately to maintain its creamy texture and prevent separation.
• Reheat Like a Pro: Warm the dish slowly in a covered pot over medium-low heat, stirring occasionally. Add a splash of chicken stock to restore moisture and prevent drying out.
• Ingredient Prep Trick: Chop vegetables and measure spices in advance, storing them in separate containers. This cuts down cooking time and makes meal assembly faster and smoother.

Elegant Barefoot Contessa Chicken Bouillabaisse Recipe

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4.5 from 26 reviews

• Total Time: 1 hour 45 minutes
• Yield: 6 1x

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Description

Ina Garten’s chicken bouillabaisse recipe blends Mediterranean flavors with classic French coastal cooking techniques. Robust aromatics and perfectly seared chicken create a hearty one-pot meal you’ll savor with crusty bread and good friends.

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Ingredients

Scale 1x2x3x

• 1 chicken (4 to 5 lbs / 1.8 to 2.2 kg), cut into 10 pieces
• 2 tbsps olive oil
• 450 g baby Yukon gold potatoes, halved
• 1 large head garlic, cloves separated and peeled
• 400 g tomato purée
• 375 ml chicken stock, preferably homemade
• 250 ml dry white wine
• 3 tbsps Pernod
• 1 tbsp fresh rosemary, minced
• 1 tsp saffron threads
• 1 tsp whole fennel seeds
• Kosher salt
• Freshly ground black pepper
• Crusty French bread, for serving

Rouille:

• 4 large garlic cloves
• 1 ½ tsps kosher salt
• 1 extra-large egg yolk, at room temperature
• 1 ½ tbsps freshly squeezed lemon juice
• ½ tsp saffron threads
• ¼ tsp crushed red pepper flakes
• 250 ml olive oil

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Instructions

1. Seasoning: Meticulously coat chicken pieces with salt, black pepper, and rosemary leaves, ensuring comprehensive flavor penetration.
2. Searing: Heat olive oil in a Dutch oven over medium heat, browning chicken pieces to develop a rich caramelized exterior, working in batches to maintain optimal temperature and color.
3. Aromatic Base: Reduce heat and introduce garlic, saffron, fennel seeds, tomato purée, chicken stock, white wine, and Pernod, deglazing the pot by scraping residual caramelized fragments to capture intense flavor foundations.
4. Sauce Development: Simmer the liquid mixture for 30-40 minutes, allowing ingredients to meld and reduce, creating a deep, complex sauce with concentrated aromatic characteristics.
5. Oven Preparation: Preheat oven to 150°C (300°F) for precise slow-cooking technique.
6. Blending and Combining: Process sauce until silky smooth, then reintroduce potatoes and browned chicken, ensuring complete ingredient integration.
7. Slow Cooking: Bake covered for 45-55 minutes until potatoes become tender and chicken reaches perfect doneness, adjusting seasoning as needed.
8. Rouille Creation: Combine garlic, egg yolk, lemon juice, saffron, and red pepper flakes in a food processor, transforming ingredients into a harmonious base.
9. Emulsification: Gradually incorporate olive oil while processing to create a luxurious, creamy rouille with a velvety texture.
10. Serving: Plate bouillabaisse in shallow bowls, crown with a generous rouille dollop, and accompany with crusty French bread for an authentic culinary experience.

Notes

• Boost Chicken Flavor: Pat chicken dry and season generously with salt, pepper, and rosemary to create a robust taste foundation before cooking.
• Master Browning Technique: Sear chicken in batches over medium heat, ensuring golden exterior without overcrowding the pan for maximum flavor development.
• Perfect Sauce Consistency: Simmer sauce slowly to allow flavors to meld and thicken, scraping caramelized bits for deeper, more complex taste profile.
• Rouille Success Tips: Create a smooth, creamy emulsion by gradually adding olive oil while processing, which ensures a rich and stable sauce texture.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dinner, Appetizer
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 550
• Sugar: 4 g
• Sodium: 900 mg
• Fat: 40 g
• Saturated Fat: 6 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 5 g
• Protein: 25 g
• Cholesterol: 150 mg