Ina Garten Chicken Bouillabaisse – Rustic, Fragrant, and French-Inspired

Looking for a rustic dish that brings the heart of Provence to your dinner table?

Ina Garten’s Chicken Bouillabaisse is a warm, comforting stew featuring tender chicken pieces simmered in a saffron-tomato broth infused with garlic, fennel, and white wine. It’s a bold take on the traditional seafood version, and it’s a perfect example of how Ina turns French classics into approachable, elegant meals.

What Is Ina Garten’s Chicken Bouillabaisse?

This dish is a Provencal-style chicken stew inspired by the flavors of traditional bouillabaisse. Ina uses bone-in, skin-on chicken and simmers it in a flavorful mixture of onions, leeks, fennel, garlic, tomatoes, saffron, orange zest, and white wine. Served with toasted French bread and a garlic aioli, it’s soulful, aromatic, and deeply satisfying.

Other Ina Garten Recipes

• Barefoot Contessa Chicken Divan
• Ina Garten Chicken Cutlets
• Ina Garten Tarragon Chicken Salad

Reasons to Try Ina Garten’s Chicken Bouillabaisse

• French comfort food at its finest – Elegant yet easy
• Deep, aromatic flavors – Saffron, fennel, garlic, and wine
• Perfect for entertaining – Make-ahead friendly
• Rich and warming – Ideal for fall or winter
• One-pot meal – Full-flavored and minimal cleanup
• Ina Garten–tested – Foolproof, elevated home cooking
• Serves beautifully with crusty bread – For a hearty finish

Ingredients Needed to Make Ina Garten’s Chicken Bouillabaisse

• 2 tablespoons good olive oil
• 1 (3½ to 4-pound) chicken, cut into 8 pieces (or bone-in thighs and breasts)
• Kosher salt and freshly ground black pepper
• 1 large yellow onion, chopped
• 2 cups chopped leeks (white and light green parts, cleaned well)
• 2 cups thinly sliced fennel
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1½ cups dry white wine (like Sauvignon Blanc)
• 2 cups chicken stock
• 1 teaspoon saffron threads
• Zest of 1 orange
• 1 teaspoon fresh thyme leaves (or ½ tsp dried)
• 1 bay leaf
• Optional: 1 tablespoon Pernod (for added anise flavor)

For serving:

• Toasted French baguette slices
• Garlic aioli or rouille
• Chopped parsley (optional)

Instructions to Prepare Ina Garten’s Chicken Bouillabaisse

Step 1: Sear the Chicken

Heat the olive oil in a large Dutch oven over medium-high heat. Season the chicken generously with salt and pepper. Brown in batches, about 4–5 minutes per side, then transfer to a plate.

Step 2: Sauté the Vegetables

In the same pot, add the onion, leeks, and fennel. Sauté for 8–10 minutes until softened. Stir in the garlic and cook for another minute.

Step 3: Build the Broth

Add the crushed tomatoes, white wine, chicken stock, saffron, orange zest, thyme, bay leaf, and Pernod (if using). Bring to a boil.

Step 4: Simmer the Stew

Return the browned chicken to the pot. Reduce heat to low, cover, and simmer for 30–40 minutes, or until the chicken is cooked through and tender.

Step 5: Serve Hot

Remove the bay leaf. Taste and adjust seasoning. Serve the stew hot in shallow bowls with toasted French bread and a dollop of garlic aioli.

What to Serve With Chicken Bouillabaisse

• Toasted baguette slices – Essential for soaking up the broth
• Garlic aioli or rouille – Classic Provencal garnish
• Light green salad with lemon vinaigrette – For contrast
• Steamed potatoes or white beans – For added heartiness
• Chilled white wine – Like dry Rosé or Pinot Blanc
• Roasted carrots or asparagus – Simple vegetable sides
• Herb couscous or rice – To serve underneath if preferred

Expert Tips for Mastering the Recipe

• Use bone-in chicken for flavor – It holds up best in stews
• Don’t skip the saffron – Key to authentic bouillabaisse flavor
• Layer the ingredients – Sear meat first, then build the broth
• Deglaze with wine after vegetables – Adds depth
• Orange zest adds brightness – Balances the richness
• Serve with garlic aioli – Traditional and elevates the dish
• Let stew rest 10 minutes before serving – Deepens the flavors

Variations of the Recipe

• Add seafood like mussels or shrimp – Toward the end of cooking
• Swap leeks for shallots – For a different sweetness
• Add chickpeas or white beans – For a heartier base
• Use boneless chicken thighs – Faster cooking, easier to eat
• Make it spicy – Add red pepper flakes or a touch of harissa
• Include baby potatoes – To make it a full one-pot meal
• Top with gremolata – For a fresh herb finish

How to Store Leftovers

• Refrigerate in an airtight container – Up to 3 days
• Reheat gently on the stove – Don’t boil to preserve texture
• Freeze in portions (without bread) – Up to 2 months
• Store aioli separately – Add fresh when serving
• Add a splash of broth or water when reheating – Restores consistency
• Label and date freezer containers – Easy for meal planning
• Use airtight glass jars for storing saffron broth – Keeps flavors intact

How Do I Reuse Leftover Chicken Bouillabaisse?

• Serve over pasta or rice – For a stew-meets-supper dish
• Turn into a pot pie filling – Just add pastry
• Make a hearty chicken soup – Add beans or more vegetables
• Shred the chicken for wraps or sandwiches – With aioli
• Blend the broth and reduce slightly – As a sauce for fish
• Serve as a chicken ragout – Over soft polenta
• Add shrimp or clams to the leftover broth – To refresh the stew

Nutritional Value (per serving, based on 6 servings)

• Calories: 480
• Protein: 38g
• Fat: 24g
• Carbohydrates: 22g
• Fiber: 4g
• Sugar: 8g
• Sodium: 690mg

FAQs

What is the key flavor in Ina Garten’s Chicken Bouillabaisse?

Saffron is the defining spice in this dish. It infuses the broth with a floral aroma and golden color that sets it apart from other stews.

Can I make Chicken Bouillabaisse ahead of time?

Yes, it tastes even better after resting. You can prepare it a day in advance, refrigerate it, and reheat gently before serving.

What’s the best wine to use in Chicken Bouillabaisse?

A dry white wine like Sauvignon Blanc or Pinot Grigio works best. Avoid sweet wines, which can overpower the dish’s savory elements.

Can I add seafood to this recipe?

Yes, you can add mussels, shrimp, or firm white fish in the last 5–10 minutes of cooking for a more traditional bouillabaisse-style variation.

Final Words

Ina Garten’s Chicken Bouillabaisse is a masterclass in rustic French cooking. It’s bold, fragrant, and comforting, yet surprisingly light. With tender chicken, aromatic broth, and a touch of saffron, this dish is perfect for slow dinners, special guests, or a cozy weekend meal. Just don’t forget the crusty bread—you’ll want every last drop.

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