Chicken Stew A La Bouillabaisse Recipes

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CHICKEN BOUILLABAISSE



Chicken Bouillabaisse image

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 3 servings

Number Of Ingredients 21

1 (4 to 5-pound) chicken, cut into 10 pieces
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
Good olive oil
1 large head garlic, separated into cloves and peeled
1 teaspoon saffron threads
1 teaspoon whole fennel seeds
1 (15 ounce) can tomato puree
1 1/2 cups good chicken stock, preferably homemade
1 cup dry white wine
3 tablespoons Pernod
1 pound baby Yukon gold potatoes, halved
Rouille, for serving, recipe follows
Crusty French bread, for serving
4 large garlic cloves
1 1/2 teaspoons kosher salt
*1 extra-large egg yolk, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon saffron threads
1/4 teaspoon crushed red pepper flakes
1 cup good olive oil

Steps:

  • Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary. Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch. Transfer the browned chicken pieces to a plate and set aside.
  • Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon of pepper to the pot. Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.
  • Meanwhile, preheat the oven to 300 degrees F.
  • Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the Dutch oven and add the sliced potatoes and browned chicken pieces with their juices. Stir carefully.
  • Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done. Check the seasonings and serve hot in shallow bowls with big dollops of Rouille and slices of crusty bread.
  • Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.
  • With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.

CHICKEN BOUILLABAISSE



Chicken Bouillabaisse image

This dish, made with chicken, kielbasa, and potatoes, takes its inspiration from the famous fish stew of the South of France and contains all the classic seasonings, including saffron. An expensive spice, saffron is essential to this dish. The best comes from Spain. I've also added a little tarragon at the end. Although not absolutely necessary, tarragon has a slight anise taste that complements the other seasonings. To reinforce its flavor, I add a splash of Pernod® or Ricard® at the last minute, although this ingredient is optional too.

Provided by Jacques Pepin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h25m

Yield 4

Number Of Ingredients 25

½ cup coarsely chopped onion
¼ cup coarsely chopped celery
¼ cup coarsely chopped carrot
1 tablespoon olive oil
1 tablespoon coarsely chopped garlic
1 teaspoon lemon zest
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon saffron threads
¼ teaspoon fennel seeds
¼ teaspoon herbes de Provence
4 chicken thighs, skinned and trimmed of excess fat
5 Yukon Gold potatoes, peeled and halved
½ (14 ounce) can diced tomatoes
¾ cup water
½ cup dry white wine
10 ounces kielbasa sausage, cut into 4 pieces
1 tablespoon chopped fresh tarragon
2 teaspoons anise-flavored liqueur (such as Pernod®)
2 large cloves garlic, peeled
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
1 egg yolk
½ cup olive oil
1 pinch salt to taste

Steps:

  • Combine onion, celery, carrot, 1 tablespoon olive oil, chopped garlic, lemon zest, 3/4 teaspoon salt, pepper, saffron, fennel seeds, and herbes de Provence in a bowl; add chicken and turn to coat. Cover bowl and refrigerate until flavors combine, at least 15 minutes.
  • Transfer chicken mixture to a stainless steel pot; add potatoes, tomatoes, water, and white wine. Cover and bring to a boil; reduce heat to low and simmer for 25 minutes. Add sausage and cook for 5 minutes. Stir tarragon and liqueur into pot.
  • Remove half of a cooked potato and 1/4 cup liquid from the pot and place in a food processor; add peeled garlic, paprika, and cayenne pepper. Process until smooth, about 10 seconds. Add egg yolk and keep processor running; pour in 1/2 cup olive oil slowly until incorporated and rouille is smooth. Season with salt.
  • Serve bouillabaisse in warmed soup plates with a spoonful of rouille drizzled on top.

Nutrition Facts : Calories 937.3 calories, Carbohydrate 55.5 g, Cholesterol 171.1 mg, Fat 60.9 g, Fiber 7.2 g, Protein 35.3 g, SaturatedFat 16.9 g, Sodium 1221.8 mg, Sugar 6.6 g

CHICKEN BOUILLABAISSE



Chicken Bouillabaisse image

Provided by Ina Garten

Categories     main-dish

Time 2h15m

Yield 3 servings

Number Of Ingredients 21

1 (4-to 5-pound) chicken, cut into 8 to 10 pieces
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
Good olive oil
1 large head garlic, separated into cloves and peeled
1 teaspoon saffron threads
1 teaspoon whole fennel seeds
1 (15-ounce) can tomato puree
1 1/2 cups chicken stock, preferably homemade
1 cup dry white wine
3 tablespoons Pernod
1 pound baby Yukon Gold potatoes, halved
Rouille, for serving (recipe follows)
Crusty French bread, for serving
4 large garlic cloves
1 1/2 teaspoons kosher salt
1 extra-large egg yolk, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon saffron threads
1/4 teaspoon crushed red pepper flakes
1 cup good olive oil

Steps:

  • Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary. Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch. Transfer the browned chicken pieces to a plate and set aside.
  • Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon pepper to the pot. Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.
  • Meanwhile, preheat the oven to 300 degrees.
  • Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the Dutch oven and add the potatoes and browned chicken pieces with their juices. Stir carefully.
  • Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done. Check the seasonings and serve hot in shallow bowls with big dollops of rouille and slices of crusty bread.
  • Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.
  • With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.

BOUILLABAISSE



Bouillabaisse image

This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.

Provided by Mary Young

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 40m

Yield 12

Number Of Ingredients 15

¾ cup olive oil
2 onions, thinly sliced
2 leeks, sliced
3 tomatoes - peeled, seeded and chopped
4 cloves garlic, minced
1 sprig fennel leaf
1 sprig fresh thyme
1 bay leaf
1 teaspoon orange zest
¾ pound mussels, cleaned and debearded
9 cups boiling water
salt and pepper to taste
5 pounds sea bass
1 pinch saffron threads
¾ pound fresh shrimp, peeled and deveined

Steps:

  • Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
  • Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
  • Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
  • Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 6 g, Cholesterol 124.5 mg, Fat 18 g, Fiber 1 g, Protein 42.9 g, SaturatedFat 3 g, Sodium 202.9 mg, Sugar 2.3 g

CHICKEN BOUILLABAISSE



Chicken Bouillabaisse image

This is a wonderful do-ahead chicken dish. Look for free-range, humanely raised chicken; you can now find free-range chicken already cut up and skinned. When I tested this recipe, I bought one package of thighs, one of drumsticks and one of breasts (which I cut in half). I had 16 pieces of chicken, enough for eight very generous servings. Marinate the chicken the day before you make this dish, and make it at least one day ahead through step 3 so that you can easily skim off the chicken fat. And if you want to make it for a smaller group, just halve the quantities.

Provided by Martha Rose Shulman

Categories     dinner, one pot, soups and stews, appetizer, main course

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 18

4 1/4 pounds cut up chicken (drumsticks, thighs, breasts - 16 pieces), skinned
1/2 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
1/2 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 1/2 pounds Yukon gold or new potatoes, scrubbed and sliced
1/2 pound green beans, trimmed and broken in half
A handful of chopped fresh parsley

Steps:

  • Cut chicken breasts in half for smaller pieces. Season all of the chicken with salt and pepper, and toss in a very large bowl with one pinch of the saffron and the Pernod or Pastis. Transfer the chicken pieces to a large resealable bag, pour in the liquid from the bowl and seal the bag. Place the bag in a bowl, and refrigerate overnight. If possible, move the chicken around in the bag from time to time.
  • Remove the chicken from the marinade, and pat dry with paper towels. Heat a large, heavy skillet over medium-high heat, and add 1 tablespoon of the oil. When the oil is hot, working in batches, brown the chicken on all sides, about five minutes per batch. Remove to a baking sheet or bowl.
  • Heat a large, heavy casserole or Dutch oven over medium heat, and add the remaining tablespoon of olive oil. Add the onions and cook, stirring often until they soften, about five minutes. Add the carrots and celery and a generous pinch of salt, and cook, stirring, until tender and fragrant, five to eight minutes. Stir in the garlic, cook for another minute until fragrant, and then add the tomatoes, thyme and salt to taste. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Add the dark meat pieces to the pot, along with any juice that has accumulated in the bowl or sheet pan. Add the crushed fennel seeds, the stock, bouquet garni and potatoes, and bring to a simmer. Season to taste. Add the remaining pinch of saffron, cover and simmer 20 minutes. Add the breast meat pieces, and simmer another 30 minutes. Check to see that the potatoes are tender. If they are not, simmer for another 10 minutes. Taste and adjust seasonings. If serving the next day (recommended), use tongs to transfer the chicken pieces to a bowl, and cover tightly. Remove the bouquet garni and discard. Refrigerate the chicken and the broth with the vegetables overnight, and skim off the fat from the surface of the broth the next day. Return the chicken to the pot to reheat.
  • While the chicken is simmering, or while reheating, blanch the beans for five minutes in a medium pot of boiling salted water. Transfer to the chicken stew. Taste and adjust seasonings. Stir in the parsley and serve in wide soup bowls.

Nutrition Facts : @context http, Calories 600, UnsaturatedFat 23 grams, Carbohydrate 24 grams, Fat 36 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 9 grams, Sodium 1119 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN BOUILLABAISSE



Chicken Bouillabaisse image

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.

Provided by TXOLDHAM

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 21

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

Steps:

  • 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.
  • 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.
  • Serve topping with a dollop of pesto.
  • PESTO:.
  • Add all ingredients to a food processor and puree.

Nutrition Facts : Calories 1250.2, Fat 91.3, SaturatedFat 16.5, Cholesterol 139.6, Sodium 491.1, Carbohydrate 50.8, Fiber 7.9, Sugar 10.6, Protein 50.4

CHICKEN BOUILLABAISSE (FOR THE SLOW COOKER)



Chicken Bouillabaisse (For the Slow Cooker) image

Make and share this Chicken Bouillabaisse (For the Slow Cooker) recipe from Food.com.

Provided by Brookelynne26

Categories     Chicken

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
2 large onions, chopped
2 garlic cloves, chopped
1 cup dry white wine
1 cup chopped canned tomatoes or 1 cup fresh tomato
1/2 cup tomato puree
orange zest
1 big pinch saffron thread, crumbled
1/2 teaspoon fennel seed
1 pinch cayenne pepper
8 chicken thighs, skin removed
salt & freshly ground black pepper, to taste
8 thick slices toasted French bread or 8 Italian bread
1/2 cup roasted red peppers, either homemade or 1/2 cup from a jar
1 large garlic clove
1 cup mayonnaise
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
1 pinch cayenne pepper

Steps:

  • Make the rouille: In a blender or food processor, finely chop the peppers and garlic. Add the mayonnaise, oil, lemon juice and cayenne and process until smooth. Store the sauce in a covered jar in the refrigerator.
  • In a large skillet, heat the oil over medium heat. Add the onions and garlic and cook until tender and golden, about 8 minutes. Add the wine and bring to a simmer. Pour the mixture into a large slow cooker. Stir in the tomato, puree, orange zest, saffron and fennel.
  • Sprinkle the chicken with salt and pepper. Place the pieces in the slow cooker, spooning some of the sauce over the top. Cover and cook on low 6 hours or until the chicken is tender and coming away from the bone.
  • Serve the chicken and sauce in shallow bowls with the toast and Rouille.

Nutrition Facts : Calories 1223.4, Fat 64.5, SaturatedFat 13.5, Cholesterol 173.2, Sodium 1558.2, Carbohydrate 101.8, Fiber 5.9, Sugar 13.8, Protein 50.2

CHICKEN BOUILLABAISSE



Chicken Bouillabaisse image

Provided by Florence Fabricant

Categories     dinner, soups and stews, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 14

1 cup chicken stock
1/2 teaspoon saffron threads
4 tablespoons extra virgin olive oil
6 chicken thighs with bone
3 chicken breast halves with bone, each cut in 2
1 cup chopped leeks
1 cup chopped fennel bulb
3 cloves garlic, minced
2 cups finely chopped peeled ripe tomatoes
1/3 cup dry white wine
1/4 cup pastis
6 sprigs fresh thyme
Salt and cayenne
Boiled small potatoes, toasted baguette slices and garlic mayonnaise (aioli), for serving

Steps:

  • Heat stock to a simmer, remove from heat, add saffron and set aside. Dry chicken pieces.
  • Heat 2 tablespoons oil in a large casserole or sauté pan. Add chicken, skin side down, and sear over high heat until golden, turning once. Remove and set aside. Pour off fat, leaving a film in the pan. Add leeks, fennel and garlic, lower heat and cook until soft. Add stock and saffron, scraping pan. Add tomatoes, wine, pastis and thyme. Bring to a fast simmer. Cook 20 minutes.
  • Return chicken to pan along with any accumulated juices and simmer about 30 minutes, until cooked through. Lower heat, season to taste with salt and cayenne, and add remaining olive oil. Serve in soup plates or deep bowls and pass potatoes, toast and aioli alongside.

Nutrition Facts : @context http, Calories 572, UnsaturatedFat 26 grams, Carbohydrate 12 grams, Fat 39 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 812 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN BOUILLABAISSE



Chicken Bouillabaisse image

Categories     Chicken     Poultry     Stew     Dinner     Lunch     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

Preheat oven to 375°F. Sprinkle with salt and pepper:
6 chicken legs (split into drumsticks and thighs), skinned
Heat in large wide ovenproof pan over medium-high heat:
3 tablespoons olive oil
Add and sauté until soft and golden, about 8 minutes:
1 onion, sliced
Add and bring mixture to boil:
1 teaspoon dried thyme
1/4 teaspoon saffron threads
2 4-inch-long orange peel strips (orange part only)
3/4 cup dry white wine
Add and return mixture to boil:
1 14 1/2-ounce can diced tomatoes in juice
1 14-ounce can low-salt chicken broth

Steps:

  • 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.

ONE-POT CHICKEN BOUILLABAISSE RECIPE - (4/5)



One-Pot Chicken Bouillabaisse Recipe - (4/5) image

Provided by MooK

Number Of Ingredients 17

2 pounds chicken drumsticks and thighs
Kosher salt and freshly ground black pepper
2 tablespoons light olive oil, vegetable oil, or canola oil
1 medium onion, thinly sliced (about 1 cup)
1 fennel head, cored and thinly sliced (about 1 1/2 cups)
3 medium cloves of garlic, 1 thinly sliced and 2 grated
1 cup white wine
1 (28-oz) can whole peeled tomatoes
1 cup homemade chicken stock or store-bought low-sodium chicken broth
2 Yukon gold potatoes, diced (about 3 cups)
Pinch of saffron
1 dried bay leaf
1/2 cup mayonnaise
1 teaspoon fresh lemon juice from 1 lemon
1 tablespoon extra-virgin olive oil
Pinch of cayenne pepper
Crusty bread, for serving

Steps:

  • Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until lightly smoking. Add the chicken skin side-down and cook without moving until browned, about 4 minutes. Turn and lightly brown on second side, about 1 minute more. Remove from the pan to a large plate and set aside. Add the onion, fennel and the sliced garlic to the pan and lower the heat to medium. Cook, scraping the bottom of the pan and stirring frequently until softened but not browned, about 3 minutes. Add a cup of white wine and simmer until reduced by half, about 1 1/2 minutes. Add the tomatoes, breaking them apart in the pan with a spoon or potato masher, the chicken stock, potatoes, pinch of saffron, and bay leaf. Nestle the chicken back on top, cover, and cook until the potatoes and chicken are done, about 15 minutes longer. Meanwhile, prepare the easy aïoli by whisking together the mayonnaise, lemon juice, olive oil, cayenne, and 2 grated garlic cloves in a small bowl. Divide chicken and sauce in bowls and serve with crusty bread and the mayonnaise.

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  • BOUILLABAISSE: Heat olive oil in a Dutch oven over medium-high heat. Season chicken generously with salt and black pepper. Place in the hot oil, reduce heat to medium and brown well on the skin side, approximately 6-7 minutes. Transfer to a plate.
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From foodnouveau.com


CHICKEN BOUILLABAISSE RECIPE - JACQUES PéPIN | FOOD & WINE
Step 2. Transfer the contents of the bowl to a large saucepan. Add the tomatoes, wine, water and potatoes. Cover and bring to a boil over high heat. Reduce the heat to low and simmer gently for 25 ...
From foodandwine.com


AYAM REBUS A LA BOUILLABAISSE RECIPE
Bahan-bahan1/4 cawan minyak zaitun1 bawang, cincang halus1 boleh (14 1/2 auns) tomato plum, cincang, jus disediakan2 cawan kaldu ayam1/4 cawan wain putih kering2 ulas bawang putih keseluruhan dikupasBouquet garni termasuk: 1 sendok teh kering thyme; 1/2 sudu teh benih adas kering; 1/4 inci kulit jeruk segar, 1 daun bay1/2 benang safron …
From ms.fooddiscoverybox.com


CHICKEN BOUILLABAISSE | AMERICA'S TEST KITCHEN
Chicken Bouillabaisse. SERVES 4 to 6. SEASON 18 Soup for Dinner. WHY THIS RECIPE WORKS. Adapting France’s famous fish stew to make a chicken bouillabaisse recipe involved several steps: substituting canned chicken broth for fish stock, adding flour and tomato paste to the saffron and cayenne before adding the broth to give the... Read More. INGREDIENTS. 4 …
From americastestkitchen.com


CHICKEN BOUILLABAISSE | WILLIAMS SONOMA
2017-03-12 Directions: Season the chicken with salt and pepper. In a large pot over medium-high heat, warm 2 Tbs. of the oil. Working in batches, brown the chicken on all sides, 4 to 5 minutes per side. Add the quartered onion, garlic, fennel stems, water, stock and bay leaves. Bring to a boil, then reduce the heat to medium-low and simmer until the meat ...
From williams-sonoma.com


JULIA CHILD'S CHICKEN BOUILLABAISSE RECIPES
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. …
From recipeschoice.com


CHICKEN STEW A LA BOUILLABAISSE – RECIPES NETWORK
2014-09-30 Step 1. Heat the olive oil in a large casserole. Saute the onions in the olive oil for about 5 minutes or until softened. Add tomatoes, …
From recipenet.org


CHICKEN BOUILLABAISSE RECIPE | YEPRECIPES
Directions. 1. In a Dutch oven heat the olive oil over medium high-heat and brown the chicken, skin side down until golden brown, approximately 3-5 minutes. 2. Remove the partially cooked chicken from the pan and set aside. To the hot pan add the onions, celery, and fennel.
From yeprecipes.com


SLOW COOKER CHICKEN AND SHRIMP BOUILLABAISSE - CULTUREATZ
1/2 tablespoon olive oil 3 chicken breasts, cut in half 1/2 pound raw shelled shrimp Salt and pepper 1 fennel bulb 1/4 cup dry white wine 1 medium onion, chopped 1 clove garlic, finely chopped 2 cups chicken broth 1 can (14 ounce) diced tomatoes 1 can (14 ounce) white beans 1 bay leaf 1/2 teaspoon dried thyme 1/4 teaspoon saffron threads, crumbled. Directions. In a …
From cultureatz.com


BOUILLABAISSE | RICARDO
In a large pot, sweat the fish pieces, tomatoes, onion, leek and garlic in the oil. Add the tomato paste and stir to coat the fish and vegetables. Cook for 10 minutes. Add the water, salt and bouquet garni. Season with pepper. Bring to a boil, then simmer for 10 minutes. Remove the large fish bones.
From ricardocuisine.com


FRENCH CHICKEN BOUILLABAISSE RECIPE - DELISHABLY
Combine together in a large casserole dish/dutch ocean, the tomatoes, onions, celery, turmeric, star anise, garlic, olive oil, bay leaves, and a generous amount of salt and black pepper. Add in the chicken, and stir to coat it and all of the ingredients. Leave in the refrigerator for at least 8 hours. Add in the chicken stock and the white wine ...
From delishably.com


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