Ina Garten’s Foolproof Chicken Bouillabaisse Recipe Everyone Loves

Chicken bouillabaisse stands as a luxurious culinary treasure that transforms ordinary ingredients into an extraordinary Mediterranean experience.

French coastal traditions inspire this vibrant seafood-inspired recipe, blending robust flavors with elegant techniques.

Fragrant herbs and spices dance through each carefully crafted bite, creating layers of complexity that surprise and delight.

The dish reflects a perfect balance between rustic comfort and refined cooking artistry.

Rich tomato bases merge seamlessly with tender protein, promising a deeply satisfying meal that warms both body and soul.

Wine-infused sauces elevate the entire preparation, introducing sophisticated nuances to a classic comfort food.

Passionate home cooks will find this recipe an incredible journey of culinary creativity: bon appétit!

Why Chicken Bouillabaisse Is So Comforting

• Savor Rich Mediterranean Flavors: This chicken bouillabaisse bursts with authentic French coastal tastes, blending saffron, fennel, and Pernod into a deeply aromatic culinary experience that transports you straight to the Mediterranean coastline.
• Master Professional-Level Cooking Technique: Despite its sophisticated appearance, the recipe offers an approachable method for home cooks to create a restaurant-quality dish through simple steps like browning chicken, creating a smooth sauce, and slow-baking for tender results.
• Enjoy Luxurious One-Pot Comfort: The Dutch oven method allows for minimal cleanup while delivering maximum flavor, transforming everyday ingredients into an elegant meal that feels simultaneously rustic and refined with its complex layered sauce and perfectly cooked chicken.
• Customize with Gourmet Accompaniments: The homemade rouille adds a zesty, creamy dimension that elevates the entire dish, allowing creative cooks to personalize their dining experience with a professional-style condiment that complements the rich chicken and potato base.

What You’ll Need for Chicken Bouillabaisse

• Chicken: High-quality, bone-in, skin-on chicken pieces provide rich flavor and tender meat.

• Garlic: Fresh cloves add deep, robust flavor to the dish.
• Rosemary: Fragrant herb enhances the chicken's savory profile.
• Saffron: Luxurious spice contributes golden color and distinctive Mediterranean taste.
• Fennel Seeds: Subtle anise-like flavor adds complexity to the sauce.
• Salt and Pepper: Essential for seasoning and balancing flavors.

• Olive Oil: High-quality oil for browning chicken and creating smooth sauce base.
• Tomato Puree: Provides rich, deep tomato flavor and thickness.
• Chicken Stock: Adds depth and moisture to the sauce.
• White Wine: Brings acidity and complexity to the dish.
• Pernod: Traditional French anise-flavored liqueur enhances Mediterranean profile.

• Garlic: Fresh cloves create intense base for sauce.
• Salt: Enhances and balances flavors.
• Egg Yolk: Provides richness and helps emulsify the sauce.
• Lemon Juice: Adds brightness and acidity.
• Red Pepper Flakes: Introduces subtle heat.
• Olive Oil: Creates smooth, creamy texture.

• Potatoes: Hearty vegetable that absorbs sauce and provides substance.
• Crusty Bread: Traditional accompaniment for serving.

How Ina Cooks Her Chicken Bouillabaisse

Step 1: Prepare Chicken

• Kosher salt
• Freshly ground black pepper
• Crushed dried rosemary

Let chicken rest at room temperature for 15 minutes.

Step 2: Brown Chicken Perfectly

Heat extra virgin olive oil in a large Dutch oven over medium heat. Brown chicken pieces in batches, creating a golden crust for 5-7 minutes per side. Transfer browned chicken to a clean plate.

Step 3: Create Flavorful Sauce Base

• Minced garlic
• Saffron threads
• Crushed fennel seeds
• Tomato puree
• Chicken stock
• Dry white wine
• Pernod liqueur
• Salt and pepper

Simmer sauce for 30-40 minutes, stirring occasionally until flavors meld.

Step 4: Prepare Oven

Preheat oven to 300°F (150°C).

Step 5: Blend and Combine

• Thinly sliced potatoes
• Browned chicken pieces
• Accumulated chicken juices

Stir carefully to combine.

Step 6: Bake to Perfection

Cover Dutch oven. Bake for 45-55 minutes until potatoes become tender and chicken is fully cooked. Taste and adjust seasoning as needed. Serve piping hot with Rouille and crusty bread.

Step 7: Create Rouille Sauce

Mince garlic with a pinch of salt using a mortar and pestle. Transfer to food processor.

Step 8: Blend Rouille Ingredients

• Egg yolk
• Fresh lemon juice
• Saffron
• Red pepper flakes

Blend until smooth.

Step 9: Finish Rouille

With processor running, slowly drizzle olive oil in a steady stream. Continue blending until sauce reaches a thick, creamy mayonnaise-like consistency.

Tips That Bring Out Bold Flavors

• Prep Like a Pro: Cutting chicken and prepping garlic in advance saves precious time during meal preparation.
• Sear for Maximum Flavor: Getting a deep golden-brown color on the chicken develops incredible depth and richness in the final dish.
• Wine Matters: Choose a dry white wine like sauvignon blanc or pinot grigio to enhance the sauce's complexity without overpowering other ingredients.
• Fresh Herbs Make Magic: Adding fresh thyme and parsley right before serving brightens the entire bouillabaisse with vibrant, aromatic notes.
• Storage Savvy: This dish tastes even better the next day, so don't hesitate to make extra and store in an airtight container for a delicious next-day meal.

Keeping Chicken Bouillabaisse Delicious

• Refrigeration: Transfer leftover chicken bouillabaisse to sealed glass containers with tight-fitting lids. Glass prevents flavor transfer and maintains taste quality. Remove seafood and chicken pieces separately to prevent texture breakdown during storage.
• Freezing: Pack bouillabaisse in heavy-duty freezer bags, removing excess air to prevent freezer burn. Label containers with date and contents. Separate liquid base from solid ingredients for optimal preservation. Freeze up to 6 weeks for best flavor and texture integrity.
• Reheating: Thaw frozen bouillabaisse overnight in refrigerator. Warm gently in saucepan over medium-low heat, stirring occasionally. Add small splash of broth or white wine to restore original moisture and prevent seafood from becoming rubbery. Consume within 24 hours after thawing for maximum freshness and safety.

Creative Ways to Switch Up the Stew

• Mediterranean Seafood Fusion: Replace chicken with a mix of fresh white fish, shrimp, and mussels for a classic seafood bouillabaisse experience.
• Spicy Provençal Edition: Add extra red pepper flakes, smoked paprika, and chorizo chunks to create a bolder, more intense flavor profile.
• Herb Garden Harvest: Incorporate fresh thyme, parsley, and additional rosemary to enhance the aromatic complexity of the dish.
• Vegetarian Coastal Blend: Swap chicken with hearty vegetables like artichokes, roasted eggplant, and zucchini, maintaining the rich Mediterranean sauce base.

Bouillabaisse Wrap-Up: Cozy and Satisfying

Mediterranean magic simmers in this Ina Garten masterpiece, where French coastal flavors dance through each spoonful.

Chicken bouillabaisse whispers stories of Provence with its complex, layered profile of saffron, fennel, and white wine.

Robust chicken pieces nestled among tender potatoes create rustic comfort on your plate.

Rouille’s fiery kick elevates this dish from simple meal to culinary adventure.

Sophisticated yet approachable, this recipe promises restaurant-quality dining without leaving home kitchen.

Passionate cooks, you’ll want to bookmark, share this treasure with fellow flavor seekers, and spread Mediterranean culinary joy across social networks.

Ina Garten Chicken Bouillabaisse Recipe

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4.7 from 33 reviews

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

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Description

Ina Garten’s Chicken Bouillabaisse brings Mediterranean coastal charm to dinner tables with French Provençal flair. Saffron-infused broth and tender chicken create a luxurious one-pot wonder that will transport diners straight to southern France’s sunny kitchens.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 (4 to 5-pound) chicken, cut into 10 pieces

Spices and Seasonings:

• 4 tablespoons (4 tablespoons) kosher salt
• 1 tablespoon (1 tablespoon) minced fresh rosemary leaves
• 1 teaspoon (1 teaspoon) saffron threads
• 1 teaspoon (1 teaspoon) whole fennel seeds
• 1 teaspoon (1 teaspoon) freshly ground black pepper
• ½ teaspoon (½ teaspoon) crushed red pepper flakes

Liquid and Additional Ingredients:

• ½ cup (118 milliliters) good olive oil
• 1 large head of garlic, separated into cloves and peeled
• 1 (15 ounce/425 grams) can tomato puree
• 1 ½ cups (355 milliliters) good chicken stock, preferably homemade
• 1 cup (237 milliliters) dry white wine
• 3 tablespoons (3 tablespoons) Pernod
• 1 pound (454 grams) baby Yukon gold potatoes, halved

Rouille Ingredients:

• 4 large garlic cloves
• 1 ½ teaspoons (1 ½ teaspoons) kosher salt
• 1 extra-large egg yolk, at room temperature
• 1 ½ tablespoons (1 ½ tablespoons) freshly squeezed lemon juice

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Instructions

1. Thoroughly towel-dry chicken pieces, then liberally coat with kosher salt, freshly ground black pepper, and finely chopped rosemary leaves for robust flavor infusion.
2. Warm extra virgin olive oil in a heavy-bottomed Dutch oven over medium temperature. Methodically brown chicken segments in multiple batches, rotating every 2-3 minutes until achieving a rich golden-brown exterior, approximately 5 to 7 minutes per batch. Transfer seared pieces to a clean holding plate.
3. Reduce heat to medium-low. Introduce minced garlic cloves, aromatic saffron threads, crushed fennel seeds, velvety tomato puree, rich chicken stock, crisp white wine, anise-flavored Pernod, additional seasoning of salt and pepper. Allow mixture to gently simmer for 30 to 40 minutes, occasionally stirring to prevent scorching.
4. Preheat traditional oven to 300°F (150°C), ensuring rack is positioned in middle section.
5. Transfer simmered sauce to food processor. Pulse until achieving silky, uniform consistency. Return sauce to Dutch oven. Gently fold in thinly sliced potatoes and previously browned chicken pieces, including accumulated cooking juices.
6. Securely cover Dutch oven with tight-fitting lid. Bake for 45 to 55 minutes until potatoes become fork-tender and chicken reaches safe internal temperature. Taste and adjust seasoning as needed. Serve piping hot, accompanied by zesty Rouille and rustic crusty bread.
7. Using a sharp knife, finely mince garlic cloves. Sprinkle kosher salt over minced garlic, then use knife’s blade to create a smooth paste by repeatedly chopping and smearing.
8. Transfer garlic paste to food processor. Add vibrant egg yolk, freshly squeezed lemon juice, delicate saffron threads, and crushed red pepper flakes. Process until ingredients incorporate smoothly.
9. With processor running, gradually stream extra virgin olive oil in a consistent, thin ribbon. Continue processing until sauce transforms into a luxuriously thick, emulsified condiment resembling traditional mayonnaise.

Notes

• Marinate chicken pieces up to 4 hours beforehand to enhance deep, tender flavor profiles.
• Crush garlic cloves instead of mincing for more intense aromatic release during cooking.
• Select bone-in chicken thighs for maximum juiciness and richer meat texture.
• Low and slow cooking method helps break down connective tissues, creating melt-in-your-mouth results.
• Fresh herbs added at the final cooking stage intensify the overall taste complexity.

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

Nutrition

• Serving Size: 6
• Calories: 520 kcal
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 38 g
• Saturated Fat: 5 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 120 mg