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
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
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