One-Pot Dinner: Simple Chicken Bouillabaisse


chicken bouillabaisse

This simplified chicken bouillabaisse is fast and easy. Chicken pieces simmered with tomatoes and onions in a white wine and chicken broth mixture until tender, then served with brown rice or crusty bread on the side with some garlicky aioli. A healthy one pot weeknight dinner (that is, if you don’t consume the rest of the white wine like I did).

Simple Chicken Bouillabaisse


  • 2 pounds chicken drumsticks and skin-on 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)
  • 3 medium cloves of garlic, 1 thinly sliced and 2 grated
  • 1 cup white wine
  • 1 (28-oz) can whole peeled tomatoes
  • 1 cup store-bought low-sodium chicken broth
  • 1 dried bay leaf
  • ½ cup mayonnaise
  • 1 teaspoon fresh lemon juice from 1 lemon
  • 1 tablespoon extra-virgin olive oil
  • Pinch of cayenne pepper
  • Brown rice or crusty bread, for serving


  1. Dry chicken and season both sides with salt and pepper. Heat oil in a large skillet over medium-high heat until almost smoking.
  2. Add chicken (skin side down) and cooking (don't stir or move chicken) until browned, about 4 minutes. Turn chicken pieces and cook for 1 more minute. Set chicken aside on a large plate.
  3. Add onion and sliced garlic to the skillet. Lower heat to medium. Cook, while stirring frequently, for 3 minutes.
  4. Add wine and simmer until reduced by half, about 1 to 2 minutes. Scrape bottom of the pan with wine to get the burnt bits.
  5. Add tomatoes, breaking them apart in the pan with a spatula, chicken stock, and bay leaf. Place chicken on top of tomatoes. Cover and cook for 15 minutes.
  6. Prepare aioli by whisking together mayonnaise, lemon juice, olive oil, cayenne, and 2 grated garlic cloves in a small bowl.
  7. Serve chicken with juice alongside brown rice or bread, then top with aioli.

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