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Title: Chicken Stew A La Bouillabaisse
Yield: 1 Serving

Ingredients

    1/4 c  olive oil
      1    onion; finely chopped
14 1/2 oz plum tomatoes, chopped;
           -juices reserved
      2 c  chicken broth
    1/4 c  dry white wine
      2    peeled whole garlic cloves
           Bouquet garni including: 1
           -teaspoon
           thyme; 1/2 tea
           - seeds; 1/4-inch strip of
           fresh orange peel, 1 bay
           -leaf
    1/2 ts saffron threads dissolved in
           - a bit
           water
           Salt and freshly ground
           -black peppe
      4 md boiling potatoes, peeled and
           - cut; into 1/2-inch dice
      6    carrots, peeled and cut;
           -into 1/2-inch rounds
      8    chicken thighs, skin
           -removed, fat a
           bones removed  cut into 3/4
           -inch di

Instructions

Heat the olive oil in a large casserole. Saute the onions in the olive oil
for about 5 minutes or until softened. Add tomatoes, broth, wine, garlic,
bouquet garni and saffron. Bring to a simmer. Add potatoes, carrots and
chicken, season to taste with salt and pepper. Bring the soup back to a
simmer, cover the pan and simmer gently just until the chicken and
vegetables are cooked through, about 45 minutes.

While this is cooking through, make the rouille which accompanies it.

Note that potatoes freeze badly. If you are making this in a double batch
in advance and want to freeze it, make it without the potatoes and simmer
broth for 40 minutes only or until carrots are tender and chicken is done.
If you are serving half the recipe that night, cook some potatoes
separately and add them to the soup later. Freeze leftovers and on day of
reheating it, cook potatoes separately and add to a broth after it is
reheated.

Yield: 4 servings

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Per serving (excluding unknown items): 701 Calories; 59g Fat (80% calories
from fat); 23g Protein; 10g Carbohydrate; 5mg Cholesterol; 3682mg Sodium

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Contributor: COOKING MONDAY TO FRIDAY SHOW #MF6720

Preparation Time: 0:00

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