Barefoot Contessa Chicken Bouillabaisse

This delicious Barefoot Contessa Chicken Bouillabaisse is a hearty and flavorful dish perfect for a comforting dinner. It’s packed with tender chicken, fragrant saffron, and a rich, garlicky sauce. Serve it with crusty French bread and a dollop of homemade rouille for an authentic touch. Simple ingredients, big flavors,perfect for an easy yet impressive meal!

Ingredients Needed

• 1 (1.8 to 2.2 kg) chicken, cut into 10 pieces
• Kosher salt and freshly ground black pepper
• 1 tbsp fresh rosemary, minced
• 2 tbsp good olive oil
• 1 large head garlic, cloves separated and peeled
• 1 tsp saffron threads
• 1 tsp whole fennel seeds
• 400g tomato purée
• 375ml good chicken stock, preferably homemade
• 250ml dry white wine
• 3 tbsp Pernod
• 450g baby Yukon gold potatoes, halved
• Rouille (see recipe below)
• Crusty French bread, for serving

Rouille:

• 4 large garlic cloves
• 1 1/2 tsp kosher salt
• 1 extra-large egg yolk, at room temperature
• 1 1/2 tbsp freshly squeezed lemon juice
• 1/2 tsp saffron threads
• 1/4 tsp crushed red pepper flakes
• 250ml good olive oil

How To Make Chicken Bouillabaisse

1. Season and brown the chicken: Pat the chicken dry and season generously with salt, pepper, and rosemary. Heat olive oil in a large Dutch oven over medium heat. Brown the chicken in batches, cooking for 5-7 minutes per batch. Transfer to a plate and set aside.
2. Prepare the sauce: Reduce heat to medium-low and add garlic, saffron, fennel seeds, tomato purée, chicken stock, white wine, Pernod, 2 tsp salt, and 1 tsp black pepper. Stir well, scraping up any browned bits. Simmer for 30-40 minutes, stirring occasionally, until the garlic is tender.
3. Preheat the oven: Set the oven to 150°C (300°F).
4. Blend the sauce: Pour the sauce into a food processor and blend until smooth. Return to the Dutch oven, add the potatoes and browned chicken with its juices, and stir carefully.
5. Bake the dish: Cover and bake for 45-55 minutes until the potatoes are tender and the chicken is fully cooked. Adjust seasoning if needed.
6. Make the Rouille: On a cutting board, mince the garlic with salt. Transfer to a food processor, add the egg yolk, lemon juice, saffron, and red pepper flakes, then process until smooth. With the machine running, slowly drizzle in the olive oil until a thick emulsion forms. Transfer to a bowl and refrigerate until needed.
7. Serve: Spoon the bouillabaisse into shallow bowls, add a dollop of Rouille, and serve with slices of crusty French bread. Enjoy!

Recipe Tips

• Brown the Chicken Well: Sear the chicken until golden brown for deep flavor. Don’t rush this step!
• Use Good-Quality Saffron: Saffron adds a unique taste—cheap versions won’t give the same depth.
• Blend the Sauce Smoothly: Puree the sauce completely for a rich, velvety texture.
• Don’t Skip the Rouille: This garlicky sauce brings an authentic touch—make it fresh for the best taste.
• Bake Until Potatoes Are Soft: Check that the potatoes are tender before serving for the perfect consistency.

How To Store & Reheat Leftovers

• Refrigerate: Store leftover chicken bouillabaisse in an airtight container in the fridge for up to 3 days.
• Freeze: Transfer  leftover chicken bouillabaisse to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat  leftover chicken bouillabaisse on the stovetop over low heat for 10-15 minutes, stirring occasionally, or in the microwave in 1-minute bursts, stirring between each, until hot.

Nutrition Facts

Serving Size: 1 serving (approximately 1/4 of the recipe)

• Calories: 937
• Total Fat: 61 g
• Saturated Fat: 16.9 g
• Cholesterol: 171 mg
• Sodium: 1,221.8 mg
• Potassium: 1,000 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 7.2 g
• Sugars: 6.6 g
• Protein: 35.3 g

Try More Recipes:

• Barefoot Contessa Creamy Chicken Thighs With Lemon And Thyme
• Barefoot Contessa Skillet-Roasted Chicken Thighs And Potatoes
• Barefoot Contessa Chicken In A pot With Orzo
• Barefoot Contessa Chicken With Goat Cheese And Basil
• Barefoot Contessa Chicken Stew and Biscuits