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Chicken and Saffron Bouillabaisse

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Source: Chicken - Cooking with Style

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Active Time:  5 Minutes
Total Time:  35 Minutes
Yield:  Serves 4

RECIPE INGREDIENTS

1/4 cup olive oil

2 leeks, well-washed, trimmed and sliced

2 cloves garlic, crushed

4 chicken legs, skin removed

6 large sticks celery, thickly sliced

1 (14 oz) can tomatoes, undrained, crushed

1/3 cup pernod or Ricard

1/4 teaspoon powdered saffron or saffron threads

1 tablespoon chopped fresh thyme

2 tablespoons chopped fresh dill

3 cups chicken stock

tabasco sauce

Chicken and Saffron Bouillabaisse Recipe at Cooking.com

DIRECTIONS

Combine all of the ingredients except the stock, Tabasco sauce and salt and pepper in large nonmetallic dish. Stir well to coat the chicken in the liquid. Cover and refrigerate overnight.

Pour chicken and marinade into a large saucepan, bring to a boil. Then cover and simmer for 15 minutes. Add the chicken stock and simmer, covered, for a further 15 minutes, or until chicken is tender. Season to taste with Tabasco and salt and pepper before serving.

This recipe is best if prepared a day ahead and reheated gently just before serving.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

371

Fat. Total:

18g

Fiber:

Carbohydrates, Total:

13g

Sodium:

463mg

% Cal. from Fat:

44%

Cholesterol:

104mg

Protein:

32g

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