Ingredients for Barefoot Contessa Chicken Bouillabaisse
- 1.5 lbs boneless, skinless chicken thighs
- 3 tsp Kosher Salt and 1.5 tsp Freshly Ground Black Pepper
- 1 sprig fresh rosemary
- 2 tablespoons olive oil
- 4 cloves minced garlic
- 1/4 tsp saffron threads
- 1 tsp fennel seeds
- 1 (14.5 oz) can diced tomatoes, pureed
- 4 cups chicken stock
- 1/2 cup dry white wine
- 1 tablespoon Pernod
- 1 lb Yukon Gold potatoes
- Crusty bread, for serving
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Barefoot Contessa Chicken Bouillabaisse? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Barefoot Contessa Chicken Bouillabaisse
- Pat 1.5 lbs boneless, skinless chicken thighs dry with paper towels and season generously with 1 tsp salt and 1/2 tsp black pepper. Add 1 sprig fresh rosemary.
- Heat 2 tablespoons olive oil in a large Dutch oven (5-quart Le Creuset recommended) over medium-high heat. Brown chicken in batches for 5-7 minutes per batch, until golden brown. Set aside.
- Reduce heat to medium-low. Add 4 cloves minced garlic, 1/4 tsp saffron threads (or 1/8 tsp saffron powder), 1 tsp fennel seeds, 1 (14.5 oz) can diced tomatoes (pureed), 4 cups chicken stock, 1/2 cup dry white wine (or sherry), 1 tbsp Pernod, 2 tsp salt, and 1 tsp black pepper to the pot.
- Stir, scraping up any browned bits from the bottom. Simmer for 30-40 minutes, or until garlic is very tender, stirring occasionally.
- Preheat oven to 300°F (150°C).
- Carefully transfer the sauce to a food processor; puree until smooth.
- Return the pureed sauce to the Dutch oven. Add 1 lb Yukon Gold potatoes, peeled and thinly sliced, and the browned chicken with its juices.
- Stir gently to combine.
- Cover and bake for 45-55 minutes, or until potatoes are tender and chicken is cooked through.
- Taste and adjust seasonings. Add a little more chicken stock if desired for a thinner sauce.
- Serve hot in shallow bowls with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
21g
Fat
1g
Carbs
8g
