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.
Ingredients
Scale
- 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
Instructions
- Chicken Preparation: Season chicken pieces with kosher salt, black pepper, and rosemary, ensuring comprehensive flavor coverage.
- 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.
- 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.
- Sauce Refinement: Blend sauce in food processor until smooth, then return to Dutch oven. Incorporate sliced potatoes and previously seared chicken pieces.
- 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.
- 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.
- 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