Ina Garten’s Chicken Bouillabaisse combines tender chicken pieces with aromatic garlic, saffron, and fennel seeds, simmered in a rich tomato and wine sauce. This hearty dish requires about 2 hours to prepare and serves 6.
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🧡 Why You’ll Love This Chicken Bouillabaisse Recipe:
- Rich Flavor: Infused with garlic, saffron, and fennel for a robust taste.
- Comforting Dish: Perfect for cozy dinners with its hearty ingredients.
- Versatile Meal: Goes well with crusty bread to soak up the flavorful sauce.
❓ What Is Ina Garten Chicken Bouillabaisse Recipe?
Ina Garten’s Chicken Bouillabaisse is a savory dish featuring chicken, garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, and baby potatoes.
🍗 Ina Garten Chicken Bouillabaisse Ingredients
- 1 (4 to 5-pound) chicken, cut into 10 pieces
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced fresh rosemary leaves
- Good olive oil
- 1 large head of garlic, separated into cloves and peeled
- 1 teaspoon saffron threads
- 1 teaspoon whole fennel seeds
- 1 (15 ounce) can tomato puree
- 1 1/2 cups good chicken stock, preferably homemade
- 1 cup dry white wine
- 3 tablespoons Pernod
- 1 pound baby Yukon gold potatoes, halved
- Rouille, for serving, the recipe follows
- Crusty French bread, for serving
Rouille:
- 4 large garlic cloves
- 1 1/2 teaspoons kosher salt
- 1 extra-large egg yolk, at room temperature
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon saffron threads
- 1/4 teaspoon crushed red pepper flakes
- 1 cup good olive oil
🥘 How To Make Ina Garten Chicken Bouillabaisse
- Pat dry the chicken with paper towels. Season generously with salt, pepper, and rosemary.
- Heat olive oil in a large Dutch oven over medium heat. Brown chicken pieces in batches for 5 to 7 minutes each until nicely browned. Set aside on a plate.
- Lower heat to medium-low. Add garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, salt, and pepper. Simmer for 30 to 40 minutes until garlic is tender, stirring occasionally.
- Meanwhile, preheat oven to 300°F (150°C).
- Carefully transfer sauce to a food processor. Puree until smooth. Return sauce to Dutch oven. Add sliced potatoes and browned chicken pieces with juices. Stir gently.
- Cover Dutch oven and bake for 45 to 55 minutes until potatoes are tender and chicken is cooked through. Adjust seasoning. Serve hot in bowls with Rouille and crusty bread.
Rouille
- Mince garlic and salt together. Transfer to a food processor.
- Add egg yolk, lemon juice, saffron, and red pepper flakes to the food processor. Process until smooth.
- With the processor running, slowly pour olive oil in a steady stream until a thick, smooth mayonnaise-like consistency forms.
💭Recipe Tips
- Prep Ahead: Cut chicken into pieces and prepare garlic cloves in advance for quicker cooking.
- Brown Well: Ensure chicken is thoroughly browned for richer flavor in the dish.
- Simmer Slowly: Let the sauce simmer gently to allow flavors to meld perfectly.
🥗 What To Serve With Ina Garten Chicken Bouillabaisse?
Serve chicken bouillabaisse with Warm Mushroom Salad, Creamy Cucumber Salad, Grilled Panzanella, Mexican Rice Casserole,Wild Rice Salad, and Midnight Pasta for a complete meal experience.
🎚 How To Store Leftovers Chicken Bouillabaisse?
- In the fridge: Store leftovers chicken bouillabaisse in an airtight container for 3 days.
- In the freezer: Store leftovers chicken bouillabaisse in a freezer-safe container for 2 months.
🥵How To Reheat Leftovers Chicken Bouillabaisse?
- In the oven: Reheat leftovers chicken bouillabaisse for about 20 minutes at 325°F.
- In the microwave: Heat leftovers chicken bouillabaisse on high for 2-3 minutes, stirring halfway through.
- On the stove: Warm leftovers chicken bouillabaisse gently over medium heat for 3 minutes, stirring occasionally.
- In the air-fryer: Heat leftovers chicken bouillabaisse for 5-7 minutes, checking for desired warmth at 325°F.
FAQ’S:
What Should I Do If My Sauce Is Too Thick In Chicken Bouillabaisse?
If your sauce becomes too thick, you can adjust it by adding a bit more chicken stock or white wine, a little at a time, until you reach the desired consistency. Stir well and simmer gently to incorporate.
How Can I Prevent The Potatoes From Becoming Mushy In Chicken Bouillabaisse?
To prevent the potatoes from becoming mushy, ensure you don’t overcook them.
What Should I Do If My Sauce Is Too Thick In Chicken Bouillabaisse?
If your sauce thickens too much during cooking, you can thin it out by adding a splash of chicken stock or white wine. Stir well and adjust seasoning as needed before serving.
How Do I Prevent The Chicken From Drying Out During Baking In Chicken Bouillabaisse?
To prevent the chicken from drying out, make sure to cover the Dutch oven tightly with a lid during baking. This helps retain moisture and ensures the chicken cooks evenly in the flavorful sauce.
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Ina Garten Chicken Bouillabaisse Nutrition Facts
- Calories: 241
- Total Fat: 8.88g
- Saturated Fat: 1.973g
- Polyunsaturated Fat: 1.53g
- Monounsaturated Fat: 3.866g
- Cholesterol: 91mg
- Sodium: 565mg
- Total Carbohydrate: 4.63g
- Dietary Fiber: 0.7g
- Sugars: 1.36g
- Protein: 33.55g
Ina Garten Chicken Bouillabaisse
Description
Ina Garten’s Chicken Bouillabaisse combines tender chicken pieces with aromatic garlic, saffron, and fennel seeds, simmered in a rich tomato and wine sauce. This hearty dish requires about 2 hours and 20 minutes to prepare and serves 6.
Ingredients
Rouille:
Instructions
- Pat dry the chicken with paper towels. Season generously with salt, pepper, and rosemary.
- Heat olive oil in a large Dutch oven over medium heat. Brown chicken pieces in batches for 5 to 7 minutes each until nicely browned. Set aside on a plate.
- Lower heat to medium-low. Add garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, salt, and pepper. Simmer for 30 to 40 minutes until garlic is tender, stirring occasionally.
- Meanwhile, preheat oven to 300°F (150°C).
- Carefully transfer sauce to a food processor. Puree until smooth. Return sauce to Dutch oven. Add sliced potatoes and browned chicken pieces with juices. Stir gently.
- Cover Dutch oven and bake for 45 to 55 minutes until potatoes are tender and chicken is cooked through. Adjust seasoning. Serve hot in bowls with Rouille and crusty bread.
- Mince garlic and salt together. Transfer to a food processor.
- Add egg yolk, lemon juice, saffron, and red pepper flakes to the food processor. Process until smooth.
- With the processor running, slowly pour olive oil in a steady stream until a thick, smooth mayonnaise-like consistency forms.
Rouille
Notes
- Prep Ahead: Cut chicken into pieces and prepare garlic cloves in advance for quicker cooking.
Brown Well: Ensure chicken is thoroughly browned for richer flavor in the dish.
Simmer Slowly: Let the sauce simmer gently to allow flavors to meld perfectly.