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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken and mussel bouillabaisse Recipe

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This recipe for Chicken and mussel bouillabaisse is from Our Extended Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

900 mL carton chicken broth (about 3-2/3 cups) or 2 (10-oz/284-mL) cans
2 cups (500 mL) white wine
3 large leeks
2 tbsp (30 mL) bottled chopped garlic or 6 garlic cloves, minced
1 tsp (5 mL) saffron threads or dried dillweed
1 tsp (5 mL) salt
3 skinless, boneless chicken breasts or 6 skinless, boneless chicken thighs
2 lbs (1 kg) fresh mussels
1 pint grape or cherry tomatoes, or 4 plum tomatoes, coarsely chopped
1/3 cup (75 mL) chopped fresh dill (optional)
Directions:
Directions:
1.Pour broth and wine into a large wide saucepan or pasta pot and set over high heat. Cut root ends and dark green parts from leeks and discard. Cut leeks in half lengthwise. Fan out white parts and rinse under cold water to remove any grit. Thinly slice crosswise. Add leeks, garlic, saffron and salt to broth. Boil, uncovered and stirring occasionally, to develop flavour, 3 to 5 minutes.
2.Meanwhile, cut chicken into 1-inch (2.5-cm) cubes. Scrub mussels and remove beards. Discard any that are open. Stir chicken, then mussels and tomatoes into boiling broth. Cover and bring to a boil, then reduce heat to medium. Cook, covered and stirring partway through, until chicken loses its pink colour and mussels open, 6 to 8 minutes. Discard any unopened mussels. Spoon into bowls. Pour broth overtop. Sprinkle with fresh dill. Wonderful with crusty bread for dipping.

 

 

 

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