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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to 150°C (300°F), creating an ideal environment for slow cooking.
- 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.
- 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.
- 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.
- 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.
- 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