Chicken Bouillabaisse Style

Name: Chicken Bouillabaisse Style
Ingredients: 3 lbs whole chickens, cut up; 12 cup Italian dressing, plus; 2 tablespoons Italian dressing; 1 cup celery, coarsely chopped (with leaves); 1 cup carrot, peeled and coarsely chopped; 3 cups chicken broth or 3 cups chicken stock; 1 (15 ounce) can tomatoes, chopped; 1 teaspoon sugar; 12 teaspoon dried thyme; 1 (16 ounce) canwhole onions, drained; 34 cup white wine (Chardonnay, Sauvignon Blanc or Pinot Grigio); 14 teaspoon saffron (optional)

12 ingredients

8 steps

Ingredients

3 lbs whole chickens, cut up
12 cup Italian dressing, plus
2 tablespoons Italian dressing
1 cup celery, coarsely chopped (with leaves)
1 cup carrot, peeled and coarsely chopped
3 cups chicken broth or 3 cups chicken stock
1 (15 ounce) can tomatoes, chopped
1 teaspoon sugar
12 teaspoon dried thyme
1 (16 ounce) canwhole onions, drained
34 cup white wine (Chardonnay, Sauvignon Blanc or Pinot Grigio)
14 teaspoon saffron (optional)

Directions

1

Arrange chicken in a large shallow baking dish and top with 1/2 cup Italian dressing; cover an marinate in refrigerator at least 3 hours or overnight, turning occasionally.
2

Bake at 375F, basting frequently with marinade for an hour, or until tender.
3

Meanwhile, combine remaining 2 tablespoons dressing, celery and carrots in a large saucepan.
4

Cook, covered, over low heat for ten minutes; add broth, tomatoes, sugar and thyme.
5

Bring to a boil, then cover and simmer for 20 minutes.
6

Add onions, wine and saffron; cover and simmer for 20 minutes.
7

Put chicken in individual soup bowls; ladle soup over the top.
8

If you wish, sprinkle with chopped celery and serve with toasted french bread.