Wanting a fairly simple dinner the other night, I knew I would use chicken. So I glanced at my newest cookbook, Ina’s Barefoot Contessa Back to Basics (her newest), and found this recipe for a chicken stew kind of dish but with bouillabaisse overtones. Bouillabaisse (pronounced boo-ya-bess) is a French seafood stew that I enjoy very much. So Ina took all the identity of the dish and adapted it to chicken. (Why didn’t I think of that?) It wasn’t difficult at all. It did take some time to brown all the chicken pieces (I made enough to feed 8), but once you combine ingredients to go into the oven, it’s very simple. But I only recommend it with some reservations. Read on.
What you get is a tender chicken dish with potatoes (I used yams just because I had them and didn’t have any potatoes on hand) in a tomato-based sauce. If I made this again I’d serve it with some pasta (instead of the potatoes or yams), because there is a lot of sauce. I didn’t think the sauce lent itself well to yams, and I’m not sure the dish is the right fit for potatoes either. But, no sense in wasting the sauce, so I think I’d just make some pasta on the side and serve the chicken on top of it. My photo above I took after the fact and forgot to add the dollop of rouille to it. Sorry about that.
One of the key ingredients to bouillabaisse is saffron. This recipe calls for a LOT of saffron, so dig out your wallet. Fortunately, I had plenty on hand. It gently flavors everything about this dish.
If you were to go onto the Food Network’s site for this recipe, you’ll find lots of people think there are some mistakes in the printed recipe. I agree. I’ve corrected them in my recipe below. (1) the chicken needs to be baked at 350 or 375 in order to get the potatoes to cook. After 90 minutes at 300, the yams I used were still quite firm so I ended up simmering the pot on the stovetop for another 10-15 minutes to get them tender enough to serve; (2) the rouille (a mayonnaise kind of sauce you dollop on top of the stew) contains too much oil (most people thought 1/2 cup was sufficient). It definitely didn’t need a full cup of oil. I did the full amount, and the rouille was very thick. Plus, I have way too much left over, so perhaps the reduced quantity is correct; and (3) adding the Pernod is optional (I don’t happen to like it, but if you like anise, go right ahead).
The rouille added a really nice garlicky high note. It also contains additional saffron. I would not eliminate that part of the dish – it needs the little cap on the stew with the garlic zing. I was a bit puzzled by my recipe software with the high calorie content of this dish. I guess it’s high because you use chicken pieces with skin, even though I don’t eat the skin. Ina’s recipe indicated it served 3 people, but I think it would serve more unless you buy a really small chicken.
A note about leftovers: A couple of days later when I reheated this to serve as leftovers, I was quite disappointed. The saffron flavor had completely disappeared. How very sad, because I think it added something distinctive to the flavor. Especially sad because saffron is so darned expensive. And the garlic flavor had completely disappeared too. Bizarre. So, my advice is to make this only for the number of people you’ll serve at one meal. I also didn’t like the red sauce leftover. It lacked oomph – tasted too much like tomato paste right out of the can. I knew it wasn’t but that’s what it tasted like. I think I wanted to add salt, but knew there was plenty in it already. And the yams tasted next to awful with it left over. I threw them out and used the rest of the chicken in something else. I did end up using the sauce for a moussaka casserole (will post tomorrow), which was a great way to get double-duty out of the quantity this made. So, next time: make to serve over pasta, no Pernod again, and bake at a higher temp. And plan for no leftovers. So, I’m only recommending this with reservations.
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Chicken Bouillabaisse
Recipe: Ina Garten’s Barefoot Contessa Back to Basics
Servings: 4-5
BOUILLABAISSE:
2 chicken breasts — about 10
2 chicken thighs
4 chicken drumstick Kosher salt and freshly ground black pepper
1 tablespoon fresh rosemary leaves — minced
2 tablespoons olive oil — good quality
1 head garlic — separated into cloves and peeled
1 teaspoon saffron threads
1 teaspoon fennel seeds
28 ounces tomato puree
1 1/2 cups chicken stock
1 cup dry white wine
3 tablespoons Pernod — (I omitted this)
1 pound Yukon gold potatoes — baby sized, halved (I’d omit this and serve the chicken & sauce over pasta)
Rouille — for serving, recipe follows
Crusty French bread — for serving
ROUILLE:
4 large garlic cloves
1 1/2 teaspoons kosher salt
1 large egg yolk
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon saffron threads
1/4 teaspoon crushed red pepper flakes
1/2 cup olive oil — good quality
1. Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary. Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch. Transfer the browned chicken pieces to a plate and set aside.
2. Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon of pepper to the pot. Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.
3. Meanwhile, preheat the oven to 350 degrees F.
4. Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the Dutch oven and add the sliced potatoes and browned chicken pieces with their juices. Stir carefully.
5. Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done. Check the seasonings and serve hot in shallow bowls with big dollops of Rouille and slices of crusty bread.
6. ROUILLE: Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth. With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve. Yield: 1 cup
Nutrition count not included here because it just was wa-a-ay off and I couldn’t figure out how to fix it.

Linda Saslove
said on January 20th, 2009:
I think that the recipe should still be at 300 for 55 minutes. I made it tonight and it was so tender, fantastic. If you par boil the potatoes, it works. I added carrots, onions and celery. Delicious sauce. Only 1/2 cup wine (I ran out) and no fennel or pernod. I hate that taste. A bit of saffron only. Terrific. I have all 6 of Ina’s books and have made several of her recipes. Love them all.
Linda
Linda – well, I’m glad it worked for you. I didn’t, of course, parboil the yams. The chicken was fully cooked in 55 minutes, not so with the yams, so parboiling might be the ticket. I did use the sauce for a casserole a few nights later and it was very good. . . . Carolyn T