Chicken Bouillabaisse Style

Total Time: 4 hrs Preparation Time: 3 hrs Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 lbs whole chickens, cut up
• 1/2 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
• 1/2 teaspoon dried thyme
• 1 (16 ounce) can whole onions, drained
• 3/4 cup wine (chardonnay, sauvignon blanc or pinot grigio)
• 1/4 teaspoon saffron (optional)

Recipe

• 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.