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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Instead of the usual fish bouillabaisse, this one uses chicken along with vegetables, garlic and basil. I found this one in My New Mediterranean Cookbook by Jeannette Seaver. She suggests you top this with pesto. Ingredients:
1/2 cup olive oil |
3 chicken breasts, cut in half |
3 -4 chicken thighs, boned |
1 large onion, chopped |
4 -5 tomatoes, skinned and quartered |
4 small russet potatoes |
2 garlic cloves, minced |
1 cup fresh basil, chopped |
1/2 cup fresh thyme sprig |
1/2 cup oregano sprig |
1 pinch saffron |
salt and pepper |
2 cups chicken stock |
1 cup white wine |
1 zucchini, sliced |
4 garlic cloves |
1 bunch basil |
1/2 cup pine nuts |
1/2 cup parmigiano-reggiano cheese, freshly grated |
1/2 cup olive oil |
salt and pepper |
Directions:
1. Brown chicken pieces in the olive oil. Add chopped onion and cook for 10 more minutes. Add tomatoes, potatoes, garlic and all the herbs and salt and pepper to taste.
2. Add the chicken stock and wine. Reduce the heat and cover. Simmer for 20 - 25 minutes. Add the zucchini, re-cover and simmer for 10 more minutes.
3. Serve topping with a dollop of pesto.
4. PESTO:.
5. Add all ingredients to a food processor and puree.
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