Recipe - Chicken Bouillabaisse Wrouille

16 Chicken pieces
1/3 cup Olive oil
3 cup Thinly cut or sliced up onions
3 lg Cloves garlic (up to 4)
4 cup Fresh tomato pulp
2 tablespoon Tomato sauce (up to 4)
2 cup Dry white vermouth
One half teaspoon Fennel seeds
1 teaspoon Thyme
Dried orange peel
2 Bay leaves
Salt
Pepper
Chopped parsley

Dry the chicken pieces and place with olive oil in a large skillet or
casserole over moderate heat. Simmer about 10 min., turning the pieces
several times in the hot oil until they stiffen slightly but do not brown.
While the chicken is cooking, slice onion and garlic. When chicken has
stiffened, remove it to a side dish, leaving oil in pan. Stir in onions and
garlic. Cook slowly 5 min or so, until soft but not browned. Meanwhile
peel, seed & juice the tomatoes. Slice them roughly and fold into leeks and
garlic along with spices. Add tomato sauce as needed (for taste). Salt
chicken on all sides. Arrange in pan, basting with the vegetables. Cover
and cook 5 min.; turn, baste, cover and cook 5 min. more. An hour before
serving, pour in the wine, cover the pan and simmer 1520 min more, basting
and turning the chicken several times until the pieces are tender when
pierced with a fork. Remove chicken; skim off fat; rapidly boil liquid to
thicken it. Season. Return chicken to pan, baste with sauce, set cover
askew and keep warm. Garnish with parsley.
Posted to EATL Digest by Shawn Zehnder Lea slea@HIGHTOWERSERVICES.COM
on Nov 24, 1997