*  Exported from  MasterCook  *

                         Bouillabaisse de Poulet

Recipe By     : Julia Child, Mastering the Art of French Cooking, p. 261
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Stew

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           onions -- sliced
     1/2  cup           white of leek -- sliced (or more onio
     1/4  cup           olive oil
   1 1/2  cups          tomato pulp from 4-5 tomatoes -- peel/seed/juice OR
                        combination of fresh tomatoes and canned -- plum tomatoes,
                        drained and sieved
   2      cloves        garlic
   2 1/2  pounds        cut up chicken
                        salt
   1 1/2  cups          dry white wine -- OR
   1      cup           dry white French vermouth
   1      cup           chicken stock or canned chicken broth
   1                    bay leaf
     1/2  teaspoon      thyme
     1/4  teaspoon      fennel seeds -- crushed
   2      pinches       saffron threads
   2      inch piece    dried orange peel -- OR
     1/2  teaspoon      bottled dried orange peel
          several pinc  black pepper
   1      pinch         cayenne pepper -- OR
   1      drop          Tabasco sauce
                        salt -- to taste


Cook the onions and leeks slowly with the oil in a heavy 3 quart, covered casserole,
 about 10 minutes, stirring fairly frequently, until tender, but not browned.
 While vegetables cook, prepare the tomatoes. When the vegetables are tender,
 stir in  the tomatoes and garlic. Cover and cook for 5 minutes so that the tomatoes 
will render their juices. Uncover, raise heat and let juice almost entirely evaporate. 
Salt chicken lightly and arrange in casserole, spreading vegetables around and on top.
 Cover and cook for 10 minutes over medium heat, turning once. Pour the wine or
 vermouth over the chicken and enough stock or broth barely to cover the meat.
 Add the herbs and seasonings nad bring to a simmer. Salt lightly if necessary.
 Cover casserole and simmer slowly eith on top of the stove or in a preheated 325° oven
 for 20-25 minutes, or until chicken is tender. Serving: Tip the casserole and skim off surface fat.
 Remove bay leaf and orange peel and carefully correct seasonings. Serve as is, from the
 casserole or arrange chicken and vegetables on a bed of steamed rice.
 Decorate with parsley sprig and pass the cooking liquid separately
. May be kept warm for at least half an hour. Set cover askew and place in 120° oven.

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Suggested Wine: Pinot Blanc, Riesling, Beaujolais or Mountain Red
Serving Ideas : Serve with steamed rice or boiled potatoes and French bread