Chicken Bouillabaisse Recipes

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CHICKEN BOUILLABAISSE



Chicken Bouillabaisse image

Provided by Ina Garten

Categories     main-dish

Time 2h15m

Yield 3 servings

Number Of Ingredients 21

1 (4-to 5-pound) chicken, cut into 8 to 10 pieces
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
Good olive oil
1 large head 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 chicken stock, preferably homemade
1 cup dry white wine
3 tablespoons Pernod
1 pound baby Yukon Gold potatoes, halved
Rouille, for serving (recipe follows)
Crusty French bread, for serving
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

Steps:

  • 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.
  • 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 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.
  • Meanwhile, preheat the oven to 300 degrees.
  • 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 potatoes and browned chicken pieces with their juices. Stir carefully.
  • 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.
  • 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.

CHICKEN BOUILLABAISSE



Chicken Bouillabaisse image

This is a wonderful do-ahead chicken dish. Look for free-range, humanely raised chicken; you can now find free-range chicken already cut up and skinned. When I tested this recipe, I bought one package of thighs, one of drumsticks and one of breasts (which I cut in half). I had 16 pieces of chicken, enough for eight very generous servings. Marinate the chicken the day before you make this dish, and make it at least one day ahead through step 3 so that you can easily skim off the chicken fat. And if you want to make it for a smaller group, just halve the quantities.

Provided by Martha Rose Shulman

Categories     dinner, one pot, soups and stews, appetizer, main course

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 18

4 1/4 pounds cut up chicken (drumsticks, thighs, breasts - 16 pieces), skinned
1/2 cup Pernod or Pastis (anise flavored aperitif)
Salt
freshly ground pepper to taste
2 generous pinches saffron threads
2 tablespoons extra virgin olive oil
2 medium onions, sliced
2 medium carrots, peeled and diced
2 stalks celery, diced
6 large garlic cloves, minced
1 (14-ounce) can chopped tomatoes, with liquid
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds, crushed in a mortar and pestle
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and rosemary
1 quart chicken or turkey stock
1 1/2 pounds Yukon gold or new potatoes, scrubbed and sliced
1/2 pound green beans, trimmed and broken in half
A handful of chopped fresh parsley

Steps:

  • Cut chicken breasts in half for smaller pieces. Season all of the chicken with salt and pepper, and toss in a very large bowl with one pinch of the saffron and the Pernod or Pastis. Transfer the chicken pieces to a large resealable bag, pour in the liquid from the bowl and seal the bag. Place the bag in a bowl, and refrigerate overnight. If possible, move the chicken around in the bag from time to time.
  • Remove the chicken from the marinade, and pat dry with paper towels. Heat a large, heavy skillet over medium-high heat, and add 1 tablespoon of the oil. When the oil is hot, working in batches, brown the chicken on all sides, about five minutes per batch. Remove to a baking sheet or bowl.
  • Heat a large, heavy casserole or Dutch oven over medium heat, and add the remaining tablespoon of olive oil. Add the onions and cook, stirring often until they soften, about five minutes. Add the carrots and celery and a generous pinch of salt, and cook, stirring, until tender and fragrant, five to eight minutes. Stir in the garlic, cook for another minute until fragrant, and then add the tomatoes, thyme and salt to taste. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Add the dark meat pieces to the pot, along with any juice that has accumulated in the bowl or sheet pan. Add the crushed fennel seeds, the stock, bouquet garni and potatoes, and bring to a simmer. Season to taste. Add the remaining pinch of saffron, cover and simmer 20 minutes. Add the breast meat pieces, and simmer another 30 minutes. Check to see that the potatoes are tender. If they are not, simmer for another 10 minutes. Taste and adjust seasonings. If serving the next day (recommended), use tongs to transfer the chicken pieces to a bowl, and cover tightly. Remove the bouquet garni and discard. Refrigerate the chicken and the broth with the vegetables overnight, and skim off the fat from the surface of the broth the next day. Return the chicken to the pot to reheat.
  • While the chicken is simmering, or while reheating, blanch the beans for five minutes in a medium pot of boiling salted water. Transfer to the chicken stew. Taste and adjust seasonings. Stir in the parsley and serve in wide soup bowls.

Nutrition Facts : @context http, Calories 600, UnsaturatedFat 23 grams, Carbohydrate 24 grams, Fat 36 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 9 grams, Sodium 1119 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN BOUILLABAISSE



Chicken Bouillabaisse image

This dish, made with chicken, kielbasa, and potatoes, takes its inspiration from the famous fish stew of the South of France and contains all the classic seasonings, including saffron. An expensive spice, saffron is essential to this dish. The best comes from Spain. I've also added a little tarragon at the end. Although not absolutely necessary, tarragon has a slight anise taste that complements the other seasonings. To reinforce its flavor, I add a splash of Pernod® or Ricard® at the last minute, although this ingredient is optional too.

Provided by Jacques Pepin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h25m

Yield 4

Number Of Ingredients 25

½ cup coarsely chopped onion
¼ cup coarsely chopped celery
¼ cup coarsely chopped carrot
1 tablespoon olive oil
1 tablespoon coarsely chopped garlic
1 teaspoon lemon zest
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon saffron threads
¼ teaspoon fennel seeds
¼ teaspoon herbes de Provence
4 chicken thighs, skinned and trimmed of excess fat
5 Yukon Gold potatoes, peeled and halved
½ (14 ounce) can diced tomatoes
¾ cup water
½ cup dry white wine
10 ounces kielbasa sausage, cut into 4 pieces
1 tablespoon chopped fresh tarragon
2 teaspoons anise-flavored liqueur (such as Pernod®)
2 large cloves garlic, peeled
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
1 egg yolk
½ cup olive oil
1 pinch salt to taste

Steps:

  • Combine onion, celery, carrot, 1 tablespoon olive oil, chopped garlic, lemon zest, 3/4 teaspoon salt, pepper, saffron, fennel seeds, and herbes de Provence in a bowl; add chicken and turn to coat. Cover bowl and refrigerate until flavors combine, at least 15 minutes.
  • Transfer chicken mixture to a stainless steel pot; add potatoes, tomatoes, water, and white wine. Cover and bring to a boil; reduce heat to low and simmer for 25 minutes. Add sausage and cook for 5 minutes. Stir tarragon and liqueur into pot.
  • Remove half of a cooked potato and 1/4 cup liquid from the pot and place in a food processor; add peeled garlic, paprika, and cayenne pepper. Process until smooth, about 10 seconds. Add egg yolk and keep processor running; pour in 1/2 cup olive oil slowly until incorporated and rouille is smooth. Season with salt.
  • Serve bouillabaisse in warmed soup plates with a spoonful of rouille drizzled on top.

Nutrition Facts : Calories 937.3 calories, Carbohydrate 55.5 g, Cholesterol 171.1 mg, Fat 60.9 g, Fiber 7.2 g, Protein 35.3 g, SaturatedFat 16.9 g, Sodium 1221.8 mg, Sugar 6.6 g

CHICKEN BOUILLABAISSE



Chicken Bouillabaisse image

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 3 servings

Number Of Ingredients 21

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 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, recipe follows
Crusty French bread, for serving
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

Steps:

  • 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.
  • 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.
  • Meanwhile, preheat the oven to 300 degrees F.
  • 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.
  • 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.
  • 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.

CHICKEN BOUILLABAISSE



Chicken Bouillabaisse image

Instead of the usual fish bouillabaisse, this one uses chicken along with vegetables, garlic and basil. I found this one in "My New Mediterranean Cookbook by Jeannette Seaver. She suggests you top this with pesto.

Provided by TXOLDHAM

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 21

1/2 cup olive oil
3 chicken breasts, cut in half
3 -4 chicken thighs, boned
1 large onion, chopped
4 -5 tomatoes, skinned and quartered
4 small russet potatoes
2 garlic cloves, minced
1 cup fresh basil, chopped
1/2 cup fresh thyme sprig
1/2 cup oregano sprig
1 pinch saffron
salt and pepper
2 cups chicken stock
1 cup white wine
1 zucchini, sliced
4 garlic cloves
1 bunch basil
1/2 cup pine nuts
1/2 cup parmigiano-reggiano cheese, freshly grated
1/2 cup olive oil
salt and pepper

Steps:

  • Brown chicken pieces in the olive oil. Add chopped onion and cook for 10 more minutes. Add tomatoes, potatoes, garlic and all the herbs and salt and pepper to taste.
  • Add the chicken stock and wine. Reduce the heat and cover. Simmer for 20 - 25 minutes. Add the zucchini, re-cover and simmer for 10 more minutes.
  • Serve topping with a dollop of pesto.
  • PESTO:.
  • Add all ingredients to a food processor and puree.

Nutrition Facts : Calories 1250.2, Fat 91.3, SaturatedFat 16.5, Cholesterol 139.6, Sodium 491.1, Carbohydrate 50.8, Fiber 7.9, Sugar 10.6, Protein 50.4

BAREFOOT CONTESSA CHICKEN BOUILLABAISSE



Barefoot Contessa Chicken Bouillabaisse image

Recipe came from Barefoot Contessa show on Food Network. I have interchanged the dry white wine with Sherry when I am out of white wine. The spanish thread Saffron is pretty expensive (about $20 for an amount the size of a quarter dollar!) but I have also been able to interchange it with powder saffron that is sold at ethnic stores, the taste is a little different though. You can add a little more chicken stock if you want a little more sauce to dip your crusty bread in. I have found that having everything ready will make this dish a little easier to complete (i.e: having your stock ready, your veggies peeled and sliced, your ingredients ready). I used my Le Creuset 5 quart buffet pan for this and it worked perfectly for this dish! From stove to oven to table!

Provided by Chef Sarita in Aust

Categories     One Dish Meal

Time 1h50m

Yield 6-7 serving(s)

Number Of Ingredients 12

chicken, cut into 10 pieces
kosher salt & freshly ground black pepper
1 tablespoon minced fresh rosemary leaf
olive oil
1 large head garlic, separated into cloves and peeled
1 teaspoon saffron thread
1 teaspoon fennel seed
1 (15 ounce) can tomato puree
1 1/2-2 cups good chicken stock, preferably homemade
1 cup dry white wine
3 tablespoons Pernod
1 lb baby yukon gold potato, sliced (about 1/4 in thick but no too thin)

Steps:

  • 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.
  • 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. Sir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.
  • Meanwhile, preheat the oven to 300 degrees.
  • 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.
  • Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done. Check the seasonings and add small extra amount of stock if you want a thinner sauce. Serve hot in shallow bowls with slices of crusty bread.

Nutrition Facts : Calories 149.1, Fat 1, SaturatedFat 0.2, Cholesterol 1.8, Sodium 111.3, Carbohydrate 25.2, Fiber 2.9, Sugar 5.4, Protein 4.2

CHICKEN BOUILLABAISSE



Chicken Bouillabaisse image

Provided by Florence Fabricant

Categories     dinner, soups and stews, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 14

1 cup chicken stock
1/2 teaspoon saffron threads
4 tablespoons extra virgin olive oil
6 chicken thighs with bone
3 chicken breast halves with bone, each cut in 2
1 cup chopped leeks
1 cup chopped fennel bulb
3 cloves garlic, minced
2 cups finely chopped peeled ripe tomatoes
1/3 cup dry white wine
1/4 cup pastis
6 sprigs fresh thyme
Salt and cayenne
Boiled small potatoes, toasted baguette slices and garlic mayonnaise (aioli), for serving

Steps:

  • Heat stock to a simmer, remove from heat, add saffron and set aside. Dry chicken pieces.
  • Heat 2 tablespoons oil in a large casserole or sauté pan. Add chicken, skin side down, and sear over high heat until golden, turning once. Remove and set aside. Pour off fat, leaving a film in the pan. Add leeks, fennel and garlic, lower heat and cook until soft. Add stock and saffron, scraping pan. Add tomatoes, wine, pastis and thyme. Bring to a fast simmer. Cook 20 minutes.
  • Return chicken to pan along with any accumulated juices and simmer about 30 minutes, until cooked through. Lower heat, season to taste with salt and cayenne, and add remaining olive oil. Serve in soup plates or deep bowls and pass potatoes, toast and aioli alongside.

Nutrition Facts : @context http, Calories 572, UnsaturatedFat 26 grams, Carbohydrate 12 grams, Fat 39 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 812 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN BOUILLABAISSE



Chicken Bouillabaisse image

Categories     Chicken     Poultry     Stew     Dinner     Lunch     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

Preheat oven to 375°F. Sprinkle with salt and pepper:
6 chicken legs (split into drumsticks and thighs), skinned
Heat in large wide ovenproof pan over medium-high heat:
3 tablespoons olive oil
Add and sauté until soft and golden, about 8 minutes:
1 onion, sliced
Add and bring mixture to boil:
1 teaspoon dried thyme
1/4 teaspoon saffron threads
2 4-inch-long orange peel strips (orange part only)
3/4 cup dry white wine
Add and return mixture to boil:
1 14 1/2-ounce can diced tomatoes in juice
1 14-ounce can low-salt chicken broth

Steps:

  • Add chicken pieces to pan in single layer, submerging in sauce; return mixture to boil. Cover pan and place in oven. Bake until chicken is cooked through, about 45 minutes.
  • Remove chicken from oven; keep covered. Maintain oven temperature.
  • Toast on a baking sheet until golden, about 12 minutes: 12 1/2-inch-thick baguette slices, brushed with olive oil
  • Remove from oven. Spoon chicken and sauce into shallow bowls. Top each serving with 2 toasted baguette slices. Garnish with rouille, if desired.

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Feb 14, 2015 - Pronounced bool-yuh-bayz, this is one of France’s most famous soups, and rightly so. Made with quick-cooking mussels and chicken, it’s speedy enough for weeknight dinners but still incredibly flavourful. Shopping Tip Saffron threads (the dried stamens from purple crocuses) give a gorgeous yellow colour to this supper s…
From pinterest.ca


CHICKEN BOUILLABAISSE - SOUP RECIPES - GOOD HOUSEKEEPING
2008-08-25 Transfer mixture to bowl with chicken. Preheat oven to 350 degrees F. Add fennel and water to Dutch oven, stirring until browned bits are loosened from bottom of …
From goodhousekeeping.com


CHICKEN BOUILLABAISSE (ERIC RIPART - AVEC ERIC) - PLAIN.RECIPES
Add the strained tomatoes, chicken stock and saffron, and bring to a simmer; return chicken pieces and season with 1 teaspoon salt and 1/2 teaspoon pepper. Lower heat to medium low, cover, and let simmer until chicken is partially cooked, 20 to 30 minutes (pressure cooker: let come to pressure, reduce heat and cook 15 minutes).
From plain.recipes


CHICKEN BOUILLABAISSE - YVONNE MAFFEI
2009-08-23 So, the recipe below is my own version, although you could find the original on pages 41-42 of Julia Child and Company by Julia Child. Published by Alfred A. Knopf. 1979. New York. Chicken Bouillabaisse. Directions. 2 Tb. olive oil. 1 chicken fryer, about 3.5 pounds, cut up into 8-16 pieces. 1 cup white onion, thinly sliced. 2-4 garlic cloves ...
From myhalalkitchen.com


JACQUES PEPIN BOUILLABAISSE RECIPE - THERESCIPES.INFO
Cut the fish into 4 x 2 1/2 -inch pieces. 2. Prepare the fish broth. Rinse the fish heads, tails, and carcasses in cold water. Break the carcasses into pieces. In a large stockpot, melt the butter over medium heat, then and cook the sliced onions until soft but not brown, about 6 minutes, stirring occasionally. More ›.
From therecipes.info


CHICKEN BOUILLABAISSE – HAUTE CUISINE
2021-06-03 This online recipe class follows a similar process to the original Provençal chicken bouillabaisse stew in an hour. More than the potent bouillabaisse flavor, this recipe can be done at a more affordable cost than the traditional fish version. Moreover, potatoes are cooked right at the stew, which makes the process much simpler. Afterward, the ...
From qhautecuisine.com


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Top Asked Questions

How to cook Bouillabaisse in the oven?
Instructions BOUILLABAISSE: Heat olive oil in a Dutch oven over medium-high heat. Season chicken generously with salt and black pepper. Add the onion, celery and fennel to the oil (adding more if needed) and cook 8-10 minutes or until very soft. Add the tomatoes and garlic and cook 2 minutes.
How long does it take to cook chicken bouillabaisse?
Pépin serves his chicken bouillabaisse with a traditional rouille, a garlicky mayonnaise seasoned with cayenne and paprika.Yes, there are a lot of ingredients in this recipe, but it is a fast, easy dish to assemble, and it cooks in about 30 minutes. It is a meal in itself when followed by a salad and some cheese. Plus: More Chicken Recipes and Tips
What is chicken bouillabaisse and how is it made?
Miss you, Julia, but your culinary influence lives on in all of us. Chicken Bouillabaisse is generally made with a whole chicken cut into pieces or a combination of pieces such as the thigh, drumstick or breast.
What are the best spices for chicken bouillabaisse?
An expensive spice, saffron is essential to this dish, and the best comes from Spain. Pépin serves his chicken bouillabaisse with a traditional rouille, a garlicky mayonnaise seasoned with cayenne and paprika.

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