Chicken Bouillabaisse Style

Molly53's Note:

Bouillabaisse is a famous French fish stew that originated as a hearty way to polish off leftovers from the day's catch. It calls for a variety of seafood, much of which is expensive in the US. This takeoff of an old classic is much more affordable. From an old newspaper clipping.

• Total Time: 4 hrs
• Prep Time: 3 hrs
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 3 lbs whole chickens , cut up
• ½ 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
• ½ teaspoon dried thyme
• 1 (16 ounce) can whole onions , drained
• ¾ cup white wine (Chardonnay, Sauvignon Blanc or Pinot Grigio)
• ¼ 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.