Worth a trip

Chicken Bouillabaisse

Name: Chicken Bouillabaisse
Cuisine: french
Ingredients: Preheat oven to 375°F. Sprinkle with salt and pepper:; 6 chicken legs (split into drumsticks and thighs), skinned; Heat in large wide ovenproof pan over medium-high heat:; 3 tablespoons olive oil; Add and sauté until soft and golden, about 8 minutes:; 1 onion, sliced; Add and bring mixture to boil:; 1 teaspoon dried thyme; 1/4 teaspoon saffron threads; 2 4-inch-long orange peel strips (orange part only); 3/4 cup dry white wine; Add and return mixture to boil:; 1 14 1/2-ounce can diced tomatoes in juice; 1 14-ounce can low-salt chicken broth

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Add chicken pieces to pan in single layer, submerging in sauce; return mixture to boil. Cover pan and place in oven. Bake until chicken is cooked through, about 45 minutes.
2.
Remove chicken from oven; keep covered. Maintain oven temperature.
3.
Toast on a baking sheet until golden, about 12 minutes: 12 1/2-inch-thick baguette slices, brushed with olive oil
4.
Remove from oven. Spoon chicken and sauce into shallow bowls. Top each serving with 2 toasted baguette slices. Garnish with rouille, if desired.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions