132
Gluten Free Chicken Bouillabaisse
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 8 bone in chicken thighs, skinless and fat removed
- 14 oz. Swanson Chicken Broth - gluten free
- 2 cloves garlic, minced
- 1 can 14.5 oz Hunts Diced Tomatoes - gluten free
- 1 bay leaf
- 2 pinches saffron
- 1 large onion, diced
- 1 large fennel, trimmed then sliced thinly
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- black pepper
- ½ cup dry white wine like Pinot Grigio
- ½ teaspoon fresh thyme
- 2 tablespoons fresh parsley
Instructions
- Season chicken with salt and pepper.
- Heat oil in a Dutch oven over medium high heat and brown the chicken on all sides. Transfer the chicken to a plate. Add the wine and scrape all the brown bits at the bottom of the pot. Add the onion, fennel, diced tomatoes, garlic, bay leaf, thyme, saffron and the broth. Top with the chicken and season with salt and pepper. Do not stir at this time. Cover and simmer for 2 hours. Discard the bay leaf and scoop excess fat. Garnish with parsley. Serve
