Chicken Bouillabaisse Style |
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Prep Time: 180 Minutes Cook Time: 60 Minutes |
Ready In: 240 Minutes Servings: 6 |
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Bouillabaisse is a famous French fish stew that originated as a hearty way to polish off leftovers from the day's catch. It calls for a variety of seafood, much of which is expensive in the US. This takeoff of an old classic is much more affordable. From an old newspaper clipping. Ingredients:
3 lbs whole chickens, cut up |
1/2 cup italian dressing, plus |
2 tablespoons italian dressing |
1 cup celery, coarsely chopped (with leaves) |
1 cup carrot, peeled and coarsely chopped |
3 cups chicken broth or 3 cups chicken stock |
1 (15 ounce) can tomatoes, chopped |
1 teaspoon sugar |
1/2 teaspoon dried thyme |
1 (16 ounce) can whole onions, drained |
3/4 cup white wine (chardonnay, sauvignon blanc or pinot grigio) |
1/4 teaspoon saffron (optional) |
Directions:
1. Arrange chicken in a large shallow baking dish and top with 1/2 cup Italian dressing; cover an marinate in refrigerator at least 3 hours or overnight, turning occasionally.
2. Bake at 375F, basting frequently with marinade for an hour, or until tender.
3. Meanwhile, combine remaining 2 tablespoons dressing, celery and carrots in a large saucepan.
4. Cook, covered, over low heat for ten minutes; add broth, tomatoes, sugar and thyme.
5. Bring to a boil, then cover and simmer for 20 minutes.
6. Add onions, wine and saffron; cover and simmer for 20 minutes.
7. Put chicken in individual soup bowls; ladle soup over the top.
8. If you wish, sprinkle with chopped celery and serve with toasted french bread.
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