Chicken Bouillabaisse Style

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 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. 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. 2

   Bake at 375F, basting frequently with marinade for an hour, or until tender.

3. 3

   Meanwhile, combine remaining 2 tablespoons dressing, celery and carrots in a large saucepan.

4. 4

   Cook, covered, over low heat for ten minutes; add broth, tomatoes, sugar and thyme.

5. 5

   Bring to a boil, then cover and simmer for 20 minutes.

6. 6

   Add onions, wine and saffron; cover and simmer for 20 minutes.

7. 7

   Put chicken in individual soup bowls; ladle soup over the top.

8. 8

   If you wish, sprinkle with chopped celery and serve with toasted french bread.