The Bistro-Style Barefoot Contessa Chicken Bouillabaisse Recipe

Chicken bouillabaisse represents a culinary adventure that transforms ordinary ingredients into an extraordinary dining experience.

Mediterranean influences shine through this robust seafood-inspired classic with deep, complex flavor profiles.

Warm spices and aromatic herbs dance together, creating a sensory journey that transports you far beyond typical weeknight cooking.

Fragrant saffron infuses the dish with golden warmth and sophisticated nuance.

Each carefully balanced bite tells a story of rustic coastal kitchens and generations of passionate home cooks.

Tender protein mingles with vibrant vegetables, promising a meal that satisfies both hunger and imagination.

You’ll want to gather friends around the table and savor every spoonful: Bon appétit!

What Makes Chicken Bouillabaisse So Rich with Soul

• Savor Rich Flavor Complexity: This chicken bouillabaisse delivers an incredible depth of taste through carefully layered ingredients like saffron, fennel seeds, white wine, and Pernod, creating a luxurious Mediterranean-inspired culinary experience.
• Master Restaurant-Quality Cooking: Home cooks can easily recreate a sophisticated French dish with straightforward techniques like browning chicken, blending sauces, and creating a silky rouille, making professional-level cooking accessible and enjoyable.
• Enjoy Comforting One-Pot Convenience: The Dutch oven method simplifies cooking by allowing seamless transitions from stovetop to oven, reducing cleanup and enabling a hands-off approach that results in tender chicken and perfectly cooked potatoes.
• Elevate Weeknight Dining with Gourmet Flair: This recipe transforms an ordinary meal into an extraordinary dining experience, offering restaurant-quality flavors and impressive presentation without requiring advanced culinary skills or extensive preparation time.

Grab These French-Inspired Fixings for Bouillabaisse

• Chicken: Hearty protein that forms the core of the dish, preferably bone-in pieces for rich flavor and tender meat.

• Garlic: Fragrant base that adds depth and complexity to the sauce.
• Rosemary: Herb with woodsy and earthy notes that complements chicken.
• Fennel Seeds: Provides subtle anise-like flavor and aromatic warmth.
• Salt and Black Pepper: Essential seasoning for enhancing overall taste.

• Olive Oil: Helps with browning chicken and creating smooth sauce base.
• Tomato Purée: Adds rich, tangy base and vibrant color to the sauce.
• Chicken Stock: Provides depth and moisture to the cooking liquid.
• White Wine: Brings acidity and complexity to the sauce.
• Pernod: Traditional French anise-flavored liqueur that adds signature flavor.

• Saffron: Luxurious spice that gives golden color and distinctive aroma.
• Red Pepper Flakes: Adds subtle heat and complexity to the rouille.

• Potatoes: Starchy component that absorbs flavors and provides heartiness.

• Egg Yolk: Helps emulsify and thicken the sauce.
• Lemon Juice: Adds brightness and balances richness.
• Crusty French Bread: Traditional accompaniment for serving.

Simmering Steps to Build Chicken Bouillabaisse Layers

Step 1: Prepare The Chicken

Pat chicken pieces completely dry. Season generously with salt, black pepper, and crushed rosemary. Heat olive oil in a large Dutch oven over medium heat. Brown chicken pieces in batches for 5-7 minutes, creating a golden crust. Transfer browned chicken to a separate plate.

Step 2: Create Flavor Base

• Minced garlic
• Saffron threads
• Fennel seeds
• Tomato purée
• Chicken stock
• White wine
• Pernod liqueur
• Salt
• Black pepper

Stir ingredients, scraping browned bits from bottom of pot. Simmer for 30-40 minutes until sauce thickens and garlic softens.

Step 3: Blend Sauce Smooth

Transfer sauce to food processor. Blend until completely smooth and silky. Return sauce to Dutch oven.

Step 4: Combine Ingredients

Add whole potatoes and previously browned chicken into sauce. Gently stir to coat everything evenly.

Step 5: Slow Bake

Preheat oven to 300°F (150°C). Cover Dutch oven with tight lid. Bake for 45-55 minutes until potatoes become tender and chicken cooks through.

Step 6: Prepare Rouille Sauce

• Minced garlic
• Salt
• Egg yolk
• Lemon juice
• Saffron
• Red pepper flakes

Pulse until smooth. Slowly drizzle olive oil while processing to create thick, creamy emulsion.

Step 7: Serve Beautifully

Ladle bouillabaisse into shallow serving bowls. Top with dollop of rouille sauce. Serve alongside crusty French bread for dipping.

Tips to Balance That Brothy Chicken Beauty

• Sear Chicken to Perfection: Get a golden-brown crust by patting the chicken dry and using a hot pan to lock in rich, caramelized flavors that transform the entire dish.
• Invest in Premium Saffron: Splurge on high-quality saffron threads that will infuse the bouillabaisse with an authentic Mediterranean warmth and complex aromatic notes.
• Create Silky Smooth Sauce: Use an immersion blender or standard blender to puree the sauce until it reaches a luxurious, creamy consistency that coats every ingredient beautifully.
• Craft Homemade Rouille: Whip up this traditional garlic-saffron mayonnaise from scratch, as store-bought versions can't match the vibrant, fresh flavor of a homemade condiment.
• Test Potato Tenderness: Gently pierce potatoes with a fork to ensure they're perfectly cooked—soft enough to melt in your mouth but not falling apart during serving.

Keep the Flavor Alive with Bouillabaisse Storage Tips

• Freezing: Portion the chicken bouillabaisse into individual meal-sized containers for quick, convenient future meals. Seal tightly with freezer-safe lids, removing as much air as possible to prevent freezer burn. Label each container with the date and contents to track freshness.
• Refrigeration: Keep the bouillabaisse in a glass or ceramic container with a tight-fitting lid to maintain optimal flavor and prevent odor absorption. Consume within 3 days for the best taste and texture. Store away from strong-smelling foods to preserve the delicate seafood and herb notes.
• Reheating: Gently warm the bouillabaisse in a saucepan over medium-low heat, stirring frequently to distribute heat evenly. Add a splash of fish stock or white wine to revive the sauce's original richness.

Flavor Switches That Reinvent the Classic

• Seafood Symphony: Replace chicken with a mix of fresh fish like cod, sea bass, and shrimp for a classic Mediterranean seafood version. Add mussels and scallops for extra ocean flavor.
• Vegetarian Voyage: Swap chicken with hearty vegetables like cauliflower, eggplant, and zucchini. Use vegetable stock instead of chicken stock and roast the vegetables before adding them to the sauce for deeper flavor.
• Spicy Provençal Fusion: Increase red pepper flakes in the rouille and add chorizo sausage for a bold, spicy kick. Include smoked paprika and roasted red peppers to enhance the heat and complexity of the dish.
• Herb Garden Edition: Incorporate fresh herbs like thyme, tarragon, and parsley directly into the sauce. Garnish with fresh herb sprigs and use herb-infused olive oil in the rouille for an aromatic, green-inspired interpretation.

Savor the Final Spoonful of Rustic Chicken Stew

Barefoot Contessa’s Chicken Bouillabaisse transports palates to Mediterranean coastlines with its complex flavor profile.

French culinary traditions shimmer through each carefully crafted spoonful of this remarkable dish.

Saffron-infused broth whispers stories of Provençal kitchens, while tender chicken promises comfort and sophistication.

Rouille’s garlicky essence elevates this masterpiece from mere meal to sensory experience.

Passionate home chefs can recreate this restaurant-quality sensation with precise techniques and quality ingredients.

Your culinary adventure awaits: share this recipe, inspire fellow cooking enthusiasts, spark conversations about classic French cuisine, and let deliciousness spark connection.

Barefoot Contessa Chicken Bouillabaisse Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 8 reviews

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

Print Recipe

Pin Recipe

Description

Ina Garten’s Barefoot Contessa Chicken Bouillabaisse brings French coastal charm to home kitchens with its rich, aromatic blend of saffron-infused broth and tender chicken. Mediterranean flavors dance alongside perfectly roasted seafood, inviting home cooks to savor a rustic French culinary experience that promises comfort and elegance.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 chicken (1.8 to 2.2 kg / 4 to 5 pounds), cut into 10 pieces
• 450 grams baby Yukon gold potatoes, halved
• 400 grams tomato purée
• 375 milliliters chicken stock, preferably homemade
• 250 milliliters dry white wine

Seasonings and Herbs:

• 1 tablespoon fresh rosemary, minced
• 1 teaspoon saffron threads
• 1 teaspoon whole fennel seeds
• Kosher salt
• Freshly ground black pepper

Cooking and Flavoring Ingredients:

• 2 tablespoons olive oil
• 1 large head garlic, cloves separated and peeled
• 3 tablespoons Pernod
• Crusty French bread, for serving

Rouille:

• 4 large garlic cloves
• 1 ½ teaspoons kosher salt
• 1 extra-large egg yolk, at room temperature
• 1 ½ tablespoons freshly squeezed lemon juice
• ½ teaspoon saffron threads
• ¼ teaspoon crushed red pepper flakes
• 250 milliliters olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the chicken by patting it dry and generously coating with salt, freshly ground black pepper, and crushed rosemary leaves. This initial seasoning will enhance the meat’s flavor profile.
2. Heat extra virgin olive oil in a large Dutch oven over medium heat. Carefully brown the chicken pieces in multiple batches, ensuring each piece develops a rich, golden exterior. This process takes approximately 5-7 minutes per batch. Transfer the browned chicken to a separate plate.
3. Reduce the stovetop heat to medium-low. Add minced garlic, delicate saffron threads, crushed fennel seeds, robust tomato purée, rich chicken stock, crisp white wine, and Pernod liqueur. Incorporate of salt and of black pepper. Thoroughly stir the mixture, scraping any caramelized fragments from the pot’s bottom.
4. Allow the sauce to gently simmer for 30-40 minutes, stirring periodically. The sauce will gradually thicken and develop complex flavor notes while the garlic becomes tender and fragrant.
5. Preheat the oven to 150°C (300°F), creating an ideal environment for slow cooking.
6. Transfer the sauce to a food processor and blend until achieving a silky, smooth consistency. Return the sauce to the Dutch oven, carefully incorporating diced potatoes and the previously browned chicken, including any accumulated juices.
7. Cover the Dutch oven and bake for 45-55 minutes. The dish is ready when potatoes become fork-tender and chicken is completely cooked through. Taste and adjust seasoning as needed.
8. Prepare the rouille by finely mincing garlic with a pinch of salt on a cutting board. Transfer to a food processor and add egg yolk, fresh lemon juice, saffron threads, and red pepper flakes. Process until ingredients are thoroughly combined.
9. With the food processor running, slowly drizzle olive oil to create a thick, creamy emulsion. Transfer the rouille to a small bowl and refrigerate until serving time.
10. Serve the bouillabaisse in shallow serving bowls, garnishing with a generous dollop of rouille. Accompany the dish with slices of crusty French bread for a traditional presentation.

Notes

• Let chicken rest for 5-10 minutes after cooking to lock in those delicious juices and ensure maximum tenderness.
• Invest in premium saffron threads for an authentic, vibrant flavor that transforms the entire dish.
• Fresh garlic makes a world of difference in the rouille, so skip the pre-minced stuff and chop it yourself.
• Avoid overcrowding the pan when searing chicken to achieve that perfect golden-brown crust everyone craves.
• Taste and adjust seasoning at the final stage to guarantee a perfectly balanced, mouth-watering result.

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

Nutrition

• Serving Size: 6
• Calories: 937
• Sugar: 6.6 g
• Sodium: 1,221.8 mg
• Fat: 61 g
• Saturated Fat: 16.9 g
• Carbohydrates: 56 g
• Fiber: 7.2 g
• Protein: 35.3 g
• Cholesterol: 171 mg