Chicken Bouillabaisse
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 onion, sliced
- 1/4 teaspoon saffron threads
- 3/4 cup dry white wine
- 1 14 1/2-ounce can diced tomatoes in juice
- Carbohydrate 7 g(2%)
- Cholesterol 320 mg(107%)
- Fat 62 g(96%)
- Fiber 2 g(7%)
- Protein 58 g(117%)
- Saturated Fat 16 g(81%)
- Sodium 318 mg(13%)
- Calories 850
Preparation 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. Remove chicken from oven; keep covered. Maintain oven temperature. Toast on a baking sheet until golden, about 12 minutes: 12 1/2-inch-thick baguette slices, brushed with olive oil Remove from oven. Spoon chicken and sauce into shallow bowls. Top each serving with 2 toasted baguette slices. Garnish with rouille, if desired.
Preparation 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. Remove chicken from oven; keep covered. Maintain oven temperature. Toast on a baking sheet until golden, about 12 minutes: 12 1/2-inch-thick baguette slices, brushed with olive oil Remove from oven. Spoon chicken and sauce into shallow bowls. Top each serving with 2 toasted baguette slices. Garnish with rouille, if desired.
