Best 9 Chicken Bouillabaisse Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chicken bouillabaisse is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. This classic French stew is made with a variety of fresh seafood, including chicken, mussels, clams, and shrimp, all simmered in a rich and savory broth. The result is a hearty and satisfying dish that is sure to please everyone at the table. If you're looking for a delicious and easy-to-make chicken bouillabaisse recipe, you've come to the right place. Here, we'll provide you with a step-by-step guide on how to make this classic French dish.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

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

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.

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 (FOR THE SLOW COOKER)



Chicken Bouillabaisse (For the Slow Cooker) image

Make and share this Chicken Bouillabaisse (For the Slow Cooker) recipe from Food.com.

Provided by Brookelynne26

Categories     Chicken

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
2 large onions, chopped
2 garlic cloves, chopped
1 cup dry white wine
1 cup chopped canned tomatoes or 1 cup fresh tomato
1/2 cup tomato puree
orange zest
1 big pinch saffron thread, crumbled
1/2 teaspoon fennel seed
1 pinch cayenne pepper
8 chicken thighs, skin removed
salt & freshly ground black pepper, to taste
8 thick slices toasted French bread or 8 Italian bread
1/2 cup roasted red peppers, either homemade or 1/2 cup from a jar
1 large garlic clove
1 cup mayonnaise
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
1 pinch cayenne pepper

Steps:

  • Make the rouille: In a blender or food processor, finely chop the peppers and garlic. Add the mayonnaise, oil, lemon juice and cayenne and process until smooth. Store the sauce in a covered jar in the refrigerator.
  • In a large skillet, heat the oil over medium heat. Add the onions and garlic and cook until tender and golden, about 8 minutes. Add the wine and bring to a simmer. Pour the mixture into a large slow cooker. Stir in the tomato, puree, orange zest, saffron and fennel.
  • Sprinkle the chicken with salt and pepper. Place the pieces in the slow cooker, spooning some of the sauce over the top. Cover and cook on low 6 hours or until the chicken is tender and coming away from the bone.
  • Serve the chicken and sauce in shallow bowls with the toast and Rouille.

Nutrition Facts : Calories 1223.4, Fat 64.5, SaturatedFat 13.5, Cholesterol 173.2, Sodium 1558.2, Carbohydrate 101.8, Fiber 5.9, Sugar 13.8, Protein 50.2

CHICKEN - BOUILLABAISSE STYLE - CROCK POT



Chicken - Bouillabaisse Style - Crock Pot image

Make and share this Chicken - Bouillabaisse Style - Crock Pot recipe from Food.com.

Provided by RedVinoGirl

Categories     One Dish Meal

Time 6h15m

Yield 8 , 8 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
3 lbs chicken thighs (boneless or skinless)
salt and pepper
1 large fennel bulb
1/2 cup dry white wine
1 medium onion, chopped
2 garlic cloves, finely chopped
14 1/2 ounces chicken broth
14 1/2 ounces diced tomatoes
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon saffron thread, crumbled

Steps:

  • In 12-inch skillet, heat olive oil on medium-high until hot. Sprinkle chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. Add chicken to skillet in 2 batches, and cook 7 to 8 minutes per batch or until lightly browned on both sides, turning chicken over once and adding more oil if necessary. With tongs, transfer chicken thighs to medium bowl once they are browned.
  • Meanwhile, trim stems and tough outer layers from fennel bulb. Cut bulb into quarters, then thinly slice bulb crosswise.
  • After all chicken is browned, add wine to skillet and heat to boiling on high, stirring to loosen any browned bits. Boil 1 minute, stirring.
  • In 4 1/2- to 6-quart slow cooker bowl, combine fennel, onion, garlic, broth, tomatoes with their juice, bay leaf, thyme, and saffron. Top with browned chicken, any juices in bowl, and wine mixture from skillet; do not stir. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours or on high setting 4 hours.
  • With tongs, transfer chicken to serving bowls. Discard bay leaf. Skim and discard fat from sauce. Pour sauce over chicken. Serve with bread if you like. Makes about 8 cups.

CHICKEN BOUILLABAISSE WITH CHORIZO AND CLAMS



Chicken Bouillabaisse With Chorizo and Clams image

Provided by Jonathan Reynolds

Categories     dinner, soups and stews, main course

Time 2h45m

Yield Serves 8

Number Of Ingredients 23

1/2 cup coarsely chopped onions
1/4 cup coarsely chopped celery
1/4 cup peeled, coarsely chopped carrots
2 tablespoons finely chopped garlic
1 tablespoon extra-virgin olive oil
1/2 teaspoon saffron threads
1 teaspoon grated lemon zest
1 teaspoon all-purpose flour
1/4 teaspoon fennel seeds
1/4 teaspoon herbes de Provence
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 half bone-in chicken breasts
4 chicken thighs
1 1/2 cups canned plum tomatoes, diced, with liquid
1 cup dry white wine
1 dried hot red chili pepper
5 medium red bliss or Yukon gold potatoes, scrubbed and halved
10 ounces chorizo sausage, cut into 1-inch lengths
24 littleneck clams, well scrubbed
1 tablespoon Pernod
1 tablespoon chopped tarragon
Rouille (see recipe)

Steps:

  • In a nonreactive bowl, stir together the onions, celery, carrots, garlic, olive oil, saffron, zest, flour, fennel seeds, herbes de Provence, salt and pepper. Add the chicken breasts and thighs and toss to coat. Cover and refrigerate at least 2 hours.
  • Dump the chicken and marinade into a large pot. Add the tomatoes, wine, chili pepper and 1 1/2 cups water. Pierce the potato halves with a sharp skewer and add to the pot. Place over medium-high heat, cover and bring to a boil. Adjust heat and simmer gently, covered, for 25 minutes, stirring occasionally.
  • Add chorizo to the pot and cook, covered, 5 more minutes. Poke potatoes with a fork to see if they are just tender; continue to simmer until they are. When potatoes are tender, remove one potato half and 1/4 cup of liquid from the pot and set aside for the rouille. Add the clams, sticking them down into the liquid. Simmer until the clams open. Taste and adjust seasoning.
  • If a lot of clear fat has risen to the top of the soup, use a spoon to skim some off and discard. Stir in Pernod and tarragon. Ladle into bowls and serve, passing the rouille for guests to dollop into their bowls.

Nutrition Facts : @context http, Calories 599, UnsaturatedFat 20 grams, Carbohydrate 30 grams, Fat 32 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 953 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN BOUILLABAISSE



Chicken Bouillabaisse image

In traditional bouillabaisse, the fish is added last, after the sauce is made, so it does not overcook. But for this bouillabaisse, the chef Eric Ripert starts by browning the chicken on top of the stove. "It's really a Provençal fricassee," Mr. Ripert told The Times in 2003. "We didn't call it bouillabaisse in Provence, but except for the chicken and the chicken stock, it uses the same ingredients as a bouillabaisse, so you know exactly what it is."

Provided by Florence Fabricant

Categories     soups and stews, appetizer, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

1 frying chicken, cut in 10 pieces
Salt and freshly ground white pepper
2 tablespoons plus 3/4 cup extra virgin olive oil
2 medium onions, thinly sliced
1 cup thinly sliced leeks, white and light green only
1 head garlic, peeled, all but 2 cloves sliced thin
1/2 fennel bulb, sliced thin
3 pinches saffron threads
1/4 teaspoon cayenne pepper, or to taste
2/3 cup diced ripe tomato or diced well-drained canned tomato
1 tablespoon tomato paste
1/2 tablespoon flour
3 1/2 cups chicken stock
8 small Yukon Gold potatoes
1 6-inch piece baguette
1 egg yolk
1 6-inch strip orange peel
1 ounce Pernod or Ricard
4 branches fresh thyme

Steps:

  • Dry chicken, and season with salt and pepper. Pour 2 tablespoons oil in deep sauté pan or casserole large enough to hold chicken in a single layer. Place over high heat until starting to smoke, add chicken skin side down, and sauté until golden brown, turning to brown both sides. Remove chicken to a platter, lower heat to medium, and add onions, leeks, sliced garlic and fennel. Cook, stirring, until starting to soften.
  • Sprinkle on 2 pinches saffron and the cayenne, cook a few minutes longer, then add tomato and tomato paste. Cook a minute more, sprinkle with flour, stir, then return chicken to pan, along with any juices from the platter. Add stock, bring to a simmer, and cook 20 minutes. Remove 4 breast pieces from the pan. Continue cooking remaining chicken 15 to 20 minutes longer, until done, then remove from pan. Skim any foam from surface of sauce.
  • While chicken cooks, place potatoes in a saucepan, add salted water to cover, and boil until just tender. Drain. Peel when cool enough to handle.
  • Place remaining pinch saffron in a small dish, and pour 1 tablespoon boiling water over it. Slice piece of baguette lengthwise in 4 pieces, and toast. Rub with one garlic clove, and brush with a little oil.
  • Place egg yolk in a mixing bowl. Force remaining garlic clove through a press, and add it to yolk. Beat with a whisk. Strain in water from steeping saffron, and beat. Slowly drizzle in remaining olive oil, beating vigorously, until mixture thickens to mayonnaise consistency. Season with salt and pepper, and refrigerate until serving time.
  • Add orange peel, Pernod and thyme to sauté pan, cook 5 minutes, then remove orange peel and thyme. Season sauce with salt and cayenne to taste. Add potatoes and chicken to pan. Reheat.
  • Serve chicken and potatoes in warm soup plates with sauce. Spread some of the garlic-saffron mayonnaise (aioli) on toasted baguette slices, and place one alongside each serving. (Reserve remaining aioli for another use.) Serve at once.

Tips:

  • Use the freshest seafood possible. This will make a big difference in the flavor of your bouillabaisse.
  • Don't skimp on the saffron. This spice is what gives bouillabaisse its characteristic flavor.
  • Use a variety of seafood. This will make your bouillabaisse more interesting and flavorful.
  • Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it or it will become tough.
  • Serve bouillabaisse with a crusty bread. This is the perfect way to soak up the delicious broth.

Conclusion:

Bouillabaisse is a delicious and flavorful seafood stew that is perfect for a special occasion. It is a bit of a labor of love to make, but it is definitely worth the effort. If you follow these tips, you can make a bouillabaisse that will impress your friends and family.

Related Topics