Easy One-Pot Chicken Bouillabaisse Recipe

Name: Easy One-Pot Chicken Bouillabaisse Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds chicken drumsticks and thighs; Kosher salt and freshly ground black pepper; 2 tablespoons light olive oil, vegetable oil, or canola oil; 1 medium onion, thinly sliced (about 1 cup); 1 fennel head, cored and thinly sliced (about 1 1/2 cups); 3 medium cloves of garlic, 1 thinly sliced and 2 grated; 1 cup white wine; 1 (28-oz) can whole peeled tomatoes; 1 cup homemade chicken stock or store-bought low-sodium chicken broth; 2 Yukon gold potatoes, diced (about 3 cups); Pinch of saffron; 1 dried bay leaf; 1/2 cup mayonnaise; 1 teaspoon fresh lemon juice from 1 lemon; 1 tablespoon extra-virgin olive oil; Pinch of cayenne pepper; Crusty bread, for serving

Servings: persons

2 pounds chicken drumsticks and thighs
Kosher salt and freshly ground black pepper
2 tablespoons light olive oil, vegetable oil, or canola oil
1 medium onion, thinly sliced (about 1 cup)
1 fennel head, cored and thinly sliced (about 1 1/2 cups)
3 medium cloves of garlic, 1 thinly sliced and 2 grated
1 cup white wine
1 (28-oz) can whole peeled tomatoes
1 cup homemade chicken stock or store-bought low-sodium chicken broth
2 Yukon gold potatoes, diced (about 3 cups)
Pinch of saffron
1 dried bay leaf
1/2 cup mayonnaise
1 teaspoon fresh lemon juice from 1 lemon
1 tablespoon extra-virgin olive oil
Pinch of cayenne pepper
Crusty bread, for serving

1
Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until lightly smoking. Add the chicken skin side-down and cook without moving until browned, about 4 minutes. Turn and lightly brown on second side, about 1 minute more. Remove from the pan to a large plate and set aside.
2
Add the onion, fennel and the sliced garlic to the pan and lower the heat to medium. Cook, scraping the bottom of the pan and stirring frequently until softened but not browned, about 3 minutes. Add a cup of white wine and simmer until reduced by half, about 1 1/2 minutes.
3
Add the tomatoes, breaking them apart in the pan with a spoon or potato masher, the chicken stock, potatoes, pinch of saffron, and bay leaf. Nestle the chicken back on top, cover, and cook until the potatoes and chicken are done, about 15 minutes longer.
4
Meanwhile, prepare the easy aioli by whisking together the mayonnaise, lemon juice, olive oil, cayenne, and 2 grated garlic cloves in a small bowl. Divide chicken and sauce in bowls and serve with crusty bread and the mayonnaise.

917

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds chicken drumsticks and thighs, Kosher salt and freshly ground black pepper, 2 tablespoons light olive oil, vegetable oil, or canola oil, 1 medium onion, thinly sliced (about 1 cup), and more.

Yes, Easy One-Pot Chicken Bouillabaisse Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!