Chicken Bouillabaisse (Ina Garten) Recipe

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Chicken Bouillabaisse (Ina Garten)
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Ingredients
21
Count
Nutrition
2529
Calories
Total time
135
Minutes
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Ingredients:

Directions:

  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 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 300 degrees.
  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 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:
  7. 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.
  8. 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: makes 1 cup.
  9. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2529.48 Kcal (10590 kJ)
Calories from fat 1719.45 Kcal
% Daily Value*
Total Fat 191.05g 294%
Cholesterol 745.85mg 249%
Sodium 1793.1mg 75%
Potassium 2357.58mg 50%
Total Carbs 38.27g 13%
Sugars 5.46g 22%
Dietary Fiber 2.17g 9%
Protein 145.49g 291%
Vitamin C 56.3mg 94%
Iron 130.6mg 726%
Calcium 145.9mg 15%
Amount Per 100 g
Calories 206.83 Kcal (866 kJ)
Calories from fat 140.6 Kcal
% Daily Value*
Total Fat 15.62g 294%
Cholesterol 60.99mg 249%
Sodium 146.62mg 75%
Potassium 192.77mg 50%
Total Carbs 3.13g 13%
Sugars 0.45g 22%
Dietary Fiber 0.18g 9%
Protein 11.9g 291%
Vitamin C 4.6mg 94%
Iron 10.7mg 726%
Calcium 11.9mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 66.1
    Points
  • 66
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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