Chicken Bouillabaisse for a Crowd
www.nytwineclub.com
www.nytwineclub.com
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Ingredients

  • Ingredients 4 ¼ pounds cut up chicken (drumsticks, thighs, breasts - 16 pieces), skinned ½ cup Pernod or Pastis (anise flavored aperitif)   Salt   freshly ground pepper to taste 2 generous pinches saffron threads 2 tablespoons extra virgin olive oil 2 medium onions, sliced 2 medium carrots, peeled and diced 2 stalks celery, diced 6 large garlic cloves, minced 1 (14-ounce) can chopped tomatoes, with liquid 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme ½ teaspoon fennel seeds, crushed in a mortar and pestle   A bouquet garni made with a bay leaf and a couple of sprigs each thyme and rosemary 1 quart chicken or turkey stock 1 ½ pounds Yukon gold or new potatoes, scrubbed and sliced ½ pound green beans, trimmed and broken in half   A handful of chopped fresh parsley

Instructions

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