Chicken Bouillabaisse Style Recipe #379963
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.
by Molly53
4 hours | 3 hours prep
SERVES 6
- 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)
- 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.
- Bake at 375F, basting frequently with marinade for an hour, or until tender.
- Meanwhile, combine remaining 2 tablespoons dressing, celery and carrots in a large saucepan.
- Cook, covered, over low heat for ten minutes; add broth, tomatoes, sugar and thyme.
- Bring to a boil, then cover and simmer for 20 minutes.
- Add onions, wine and saffron; cover and simmer for 20 minutes.
- Put chicken in individual soup bowls; ladle soup over the top.
- If you wish, sprinkle with chopped celery and serve with toasted french bread.
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5 stars