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.
Ingredients
Scale
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
Instructions
- Thoroughly towel-dry chicken pieces, then liberally coat with kosher salt, freshly ground black pepper, and finely chopped rosemary leaves for robust flavor infusion.
- 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.
- 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.
- Preheat traditional oven to 300°F (150°C), ensuring rack is positioned in middle section.
- 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.
- 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.
- 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.
- 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.
- 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