Chicken bouillabaisse w/rouille

Yield: 1 Servings

Measure Ingredient
16 Chicken pieces
⅓ cup Olive oil
3 cups Thinly sliced onions
3 larges Cloves garlic (up to 4)
4 cups Fresh tomato pulp
2 tablespoons Tomato sauce (up to 4)
2 cups Dry white vermouth
½ teaspoon Fennel seeds
1 teaspoon Thyme
Dried orange peel
2 Bay leaves
Salt
Pepper
Chopped parsley

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 <slea@...> on Nov 24, 1997

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