Sensational Chicken Bouillabaisse Recipe by Ina Garten: A Cozy Feast

Seafood lovers rejoice as Ina Garten’s chicken bouillabaisse recipe takes center stage in our culinary adventure.

This Mediterranean-inspired dish bursts with vibrant flavors and aromatic spices that dance across your palate.

Rich, complex layers of ingredients meld together to create a stunning meal that feels both sophisticated and comforting.

The robust combination of tender chicken, fresh seafood, and fragrant herbs brings a coastal charm to your dinner table.

Each carefully crafted bite transports you to the sunny shores of Provence with its rustic elegance.

Packed with depth and character, this recipe promises a delightful dining experience that will impress even the most discerning food enthusiasts.

Get ready to savor every delectable spoonful of this extraordinary culinary creation.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 30 minutes

Calories: 486 kcal

Servings: 6

Chicken Bouillabaisse, Ina Garten Style – What You’ll Need

• Chicken: Succulent protein centerpiece that brings robust flavor and tender texture to the dish, choose fresh, bone-in pieces for maximum richness and depth..

• Garlic: Aromatic base that provides intense, pungent depth, select firm, plump cloves without sprouting..
• Saffron: Luxurious spice offering golden color and complex floral notes, use high-quality threads for authentic Mediterranean essence..
• Fennel Seeds: Adds subtle anise-like warmth, ensuring authentic Provençal character..
• Rosemary: Fragrant herb contributing woodsy undertones, pick fresh sprigs with vibrant green color..
• Salt, Pepper: Essential flavor enhancers, use freshly ground black pepper and kosher salt for optimal seasoning..

• Olive Oil: Foundational cooking fat that carries rich Mediterranean flavor, choose extra virgin for superior taste..
• Tomato Puree: Provides silky base with bright acidity, select premium brands for deeper flavor profile..
• Chicken Stock: Builds profound savory foundation, homemade preferred for maximum complexity..
• White Wine: Introduces delicate acidic brightness, select dry varietal like Sauvignon Blanc..
• Pernod: Classic French liqueur delivering distinctive anise accent, enhances seafood-style nuances..

• Egg Yolk: Creates creamy emulsification, ensures smooth texture..
• Lemon Juice: Adds zesty brightness, balances rich components..
• Red Pepper Flakes: Introduces gentle heat and vibrant color..

• Potatoes: Hear.

Tools to Tackle Ina Garten’s Chicken Bouillabaisse

• Dutch oven: Large, heavy-bottomed pot perfect for browning and baking chicken.
• Food processor: Essential for pureeing sauce and creating smooth rouille.
• Paper towels: Helps pat chicken dry before seasoning.
• Measuring cups and spoons: Precise ingredient measurements for balanced flavors.
• Sharp knife: For slicing potatoes and mincing garlic.
• Wooden spoon or spatula: Great for stirring and mixing ingredients gently.
• Mixing bowl: Useful for preparing ingredients before cooking.

Step-by-Step: Cooking Chicken Bouillabaisse with Ina

Rustic Provençal Chicken Feast

• Kitchen Preparation Gather all cooking tools and have everything within reach for a smooth culinary adventure.
• Chicken Selection Choose high-quality chicken pieces with beautiful golden skin and fresh appearance.
• Seasoning Magic Generously coat chicken with aromatic herbs, creating a flavor foundation that whispers of Mediterranean coastlines.
• Searing Technique Place chicken in hot pan, allowing each piece to develop a rich, caramelized exterior that promises deep flavor complexity.
• Sauce Symphony Combine fragrant ingredients like saffron, fennel, and white wine to create a liquid base that tells a story of French coastal cooking.
• Oven Transformation Transfer the entire dish to a warm oven, allowing flavors to meld and chicken to become tender and succulent.
• Rouille Creation Blend garlic, egg, and spices into a creamy sauce that complements the main dish with vibrant Mediterranean spirit.
• Serving Ritual Present the dish in beautiful bowls, accompanied by crusty bread that invites diners to soak up every last drop of the magnificent sauce.

Extra Flavor Tips for Ina’s Bouillabaisse

• Replace chicken with firm white fish like cod or halibut for a lighter Mediterranean-style seafood version that cooks faster and delivers delicate flavors.
• Experiment with different herb combinations like thyme, tarragon, or herbes de Provence to customize the flavor profile and add complexity to the dish.
• Choose a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio that complements the seafood and adds depth to the sauce without overpowering other ingredients.
• Prepare the bouillabaisse a day in advance to allow flavors to meld and intensify, creating an even more robust and delicious meal when reheated.
• Add extra vegetables like bell peppers, zucchini, or artichoke hearts to boost nutrition and create a more colorful, hearty dish that stretches the recipe for more servings.

How to Serve Chicken Bouillabaisse à la Garten

• Serve with Rustic Elegance: Create a warm, inviting table setting with rustic ceramic bowls that showcase the vibrant colors of the chicken bouillabaisse.
• Bread Pairing Perfection: Slice crusty French baguette or sourdough bread to soak up the rich, aromatic sauce, enhancing every delicious bite.
• Rouille Swirl Technique: Dollop the creamy, saffron-infused rouille on top of the dish or serve in a small side dish for guests to customize their plate with a spicy, garlicky kick.
• Wine Companion Recommendation: Pour a crisp, chilled white wine like Provence rosé or Sauvignon Blanc to complement the complex flavors of this Mediterranean-inspired chicken dish.

Store & Plan: Ina Garten’s Chicken Bouillabaisse

• Maximize Freshness: Store leftovers in airtight containers within 2 hours of cooking, keeping the chicken and sauce together to maintain moisture and flavor integrity.
• Refrigerate Wisely: Safely store in sealed containers for up to 3-4 days, ensuring the dish remains delicious and prevents bacterial growth.
• Freeze for Future Meals: Transfer cooled bouillabaisse to freezer-safe containers, removing excess air to prevent freezer burn. Freeze up to 2 months for quick, convenient future dinners.
• Reheat with Care: Gently warm in a covered pot over medium-low heat, stirring occasionally and adding a splash of chicken stock to restore original saucy texture and prevent drying out.

Rustic Ina Garten Chicken Bouillabaisse Recipe

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4.9 from 32 reviews

• Total Time: 2 hours 30 minutes
• Yield: 6 1x

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Description

Ina Garten’s chicken bouillabaisse blends Mediterranean flavors with classic French coastal cuisine. Succulent chicken, aromatic herbs, and rich saffron-infused broth create a deeply satisfying meal you’ll eagerly savor.

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Ingredients

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• 1 (4 to 5-pound/1.8 to 2.3 kg) chicken, cut into 10 pieces
• ½ cup (118 ml/4 fl oz) good olive oil
• 1 ½ cups (355 ml/12 fl oz) good chicken stock, preferably homemade
• 1 cup (237 ml/8 fl oz) dry white wine
• 1 (15 oz/425 g) can tomato puree
• 1 pound (454 g/16 oz) baby Yukon gold potatoes, halved
• 1 large head of garlic, separated into cloves and peeled
• 3 tbsps (3 tbsps) Pernod
• 4 tbsps (4 tbsps) kosher salt
• 1 tbsp (1 tbsp) minced fresh rosemary leaves
• 1 tsp (1 tsp) saffron threads
• 1 tsp (1 tsp) whole fennel seeds
• 1 tsp (1 tsp) freshly ground black pepper
• ½ tsp (½ tsp) crushed red pepper flakes
• 4 large garlic cloves
• 1 ½ tsp (1 ½ tsp) kosher salt
• 1 extra-large egg yolk, at room temperature
• 1 ½ tbsps (1 ½ tbsps) freshly squeezed lemon juice

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Instructions

1. Chicken Preparation: Season chicken pieces with kosher salt, black pepper, and rosemary, ensuring comprehensive flavor coverage.
2. Searing: Heat olive oil in Dutch oven over medium heat. Brown chicken segments in batches, creating a rich golden crust by rotating pieces every few minutes, then transfer to a separate plate.
3. Sauce Development: Reduce heat and combine garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, and Pernod. Simmer mixture for 30-40 minutes, stirring periodically to prevent burning.
4. Sauce Refinement: Blend sauce in food processor until smooth, then return to Dutch oven. Incorporate sliced potatoes and previously seared chicken pieces.
5. Oven Baking: Preheat oven to 300°F. Cover Dutch oven and bake for 45-55 minutes until potatoes become tender and chicken reaches optimal doneness.
6. Rouille Preparation: Create garlic paste by mincing and smearing with salt. Transfer to food processor and blend with egg yolk, lemon juice, saffron, and red pepper flakes.
7. Emulsification: While processing, gradually stream olive oil until sauce transforms into a thick, creamy condiment. Serve bouillabaisse hot with rouille and crusty bread.

Notes

• Dry Chicken Thoroughly: Ensure chicken pieces are completely dry before seasoning to achieve perfect golden-brown sear and prevent steaming.
• Batch Browning Technique: Brown chicken in multiple batches to maintain high pan temperature, creating a rich caramelized exterior that locks in flavor.
• Simmering Secret: Gently simmer sauce for 30-40 minutes to develop deep, complex flavors and allow herbs and spices to fully release their aromatic essence.
• Rouille Emulsion Tip: Stream olive oil slowly while processing to create a smooth, stable sauce that mimics traditional mayonnaise consistency.

• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Category: Dinner, Appetizer
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 486
• Sugar: 4 g
• Sodium: 1000 mg
• Fat: 32 g
• Saturated Fat: 5 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 21 g
• Fiber: 3 g
• Protein: 27 g
• Cholesterol: 160 mg