Easy One-Pot Chicken Bouillabaisse Recipe

Yasmin Fahr

Feel free to use other chicken parts instead of legs if you prefer, just adjust the browning time as needed.

Recipe Facts

Active: 30 mins
Total: 30 mins
Serves: 4 servings

Rate & Comment


  • 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 garlic, 1 thinly sliced and 2 grated

  • 1 cup white wine

  • 1 (28-ounce) 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 aïoli 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.

This Recipe Appears In

Nutrition Facts (per serving)
703 Calories
41g Fat
44g Carbs
38g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 703
% Daily Value*
Total Fat 41g 53%
Saturated Fat 8g 39%
Cholesterol 167mg 56%
Sodium 1133mg 49%
Total Carbohydrate 44g 16%
Dietary Fiber 7g 25%
Total Sugars 11g
Protein 38g
Vitamin C 47mg 236%
Calcium 92mg 7%
Iron 4mg 22%
Potassium 1801mg 38%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)