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Title: Chicken Bouillabaisse W/Rouille
Yield: 1 Servings

Ingredients

     16    chicken pieces
    1/3 c  olive oil
      3 c  thinly sliced onions
      3 lg cloves garlic (up to 4)
      4 c  fresh tomato pulp
      2 tb tomato sauce (up to 4)
      2 c  dry white vermouth
    1/2 ts fennel seeds
      1 ts thyme
      1    dried orange peel
      2    bay leaves
      1    salt
      1    pepper
      1    chopped parsley

Instructions

Dry the chicken pieces and place with olive oil in a large skillet or
casserole over moderate heat. Simmer about 10 min., turning the pieces
several times in the hot oil until they stiffen slightly but do not brown.
While the chicken is cooking, slice onion and garlic. When chicken has
stiffened, remove it to a side dish, leaving oil in pan. Stir in onions and
garlic. Cook slowly 5 min or so, until soft but not browned. Meanwhile
peel, seed & juice the tomatoes. Slice them roughly and fold into leeks and
garlic along with spices. Add tomato sauce as needed (for taste). Salt
chicken on all sides. Arrange in pan, basting with the vegetables. Cover
and cook 5 min.; turn, baste, cover and cook 5 min. more. An hour before
serving, pour in the wine, cover the pan and simmer 15-20 min more, basting
and turning the chicken several times until the pieces are tender when
pierced with a fork. Remove chicken; skim off fat; rapidly boil liquid to
thicken it. Season. Return chicken to pan, baste with sauce, set cover
askew and keep warm. Garnish with parsley.
Posted to EAT-L Digest by Shawn Zehnder Lea
on Nov 24, 1997

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