Chicken Bouillabaisse
A different take on a classic bouillabaisse.
Servings: 4 servings
Calories: 674kcal
Ingredients
- 2 tablespoon olive oil
- 4 chicken thighs
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 2 leeks cut lengthwise in half and slice both white and light green parts thin
- 2 fennel bulbs cut lengthwise in half and sliced thin
- 4 garlic cloves
- 1 tablespoon all-purpose flour
- 2 tomatoes diced
- 1 tablespoon tomato paste
- 2 red potatoes cut into bite sized cubes
- 2 cup chicken broth low sodium
- ¼ cup dry white wine
- 2 strips fresh orange peel, about 2-inches long and 1/4 inch thick
Instructions
- Preheat oven to 375°F. Heat the olive oil in a heavy oven safe skillet.
- Season chicken with salt and pepper and brown on both sides, about 5-6 minutes per side.
- Remove chicken from skillet and set aside.
- Add the fennel and leek to the skillet and saute over medium heat until tender, about 5 minutes.
- Stir in the flour, tomato paste, and garlic and cook for about 30 seconds.
- Add the tomatoes, chicken broth, potato, wine, and orange peel to the skillet. Bring to a simmer and cook for 15-20 minutes.
- Add the browned chicken thighs to the skillet and place in the preheated oven for 15-20 minutes. Internal temperature should reach 170°F.
Notes
- Simmer your bouillabaisse over low heat for at least an hour to allow the flavors to meld together. This will also ensure that your chicken is cooked through and tender.
Nutrition
Calories: 674kcal | Carbohydrates: 41g | Protein: 36g | Fat: 41g | Sodium: 839mg | Fiber: 8g | Sugar: 11g
