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Recipe
Chicken and Saffron Bouillabaisse
Print Full
3 X 5
4 X 6
Source:
Chicken - Cooking with Style
Recipe
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Rating:
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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
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:
2g
Carbohydrates, Total:
13g
Sodium:
463mg
% Cal. from Fat:
44%
Cholesterol:
104mg
Protein:
32g
Recipe error? Contact customer service.
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