CHICKEN BOUILLABAISSE WITH ONIONS – GARLIC – CAYENNE – TURMERIC – TOMATOES – POTATOES – ORANGE ZEST – TARRAGON – PARSLEY – BONE BROTH – WHITE WINE

This recipe doesn’t use thyme, and substitutes chicken broth for clam juice. . .but works just as well as a seafood bouillabaisse. . .

For 2:

–3 chicken tenderloins (room temperature)

–onions (chopped, one-quarter cup)

–garlic (minced, 1 tablespoon)

–cayenne pepper (one-quarter teaspoon; optional)

–turmeric (one-quarter teaspoon; optional)

–tomatoes (diced, one-half can; do not drain)

–potatoes (sliced, one-half can; drain)

–orange zest (one-quarter teaspoon)

–tarragon (dried, 1 teaspoon)

–parsley (dried, 1 teaspoon)

–bone broth (chicken, 1 cup)

–white wine (one-quarter cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place all ingredients except chicken in a large, covered baking dish in the order given.  Gently fold the ingredients of the soup.  Microwave on high for 10 minutes.

2 – Place the chicken in the soup, spooning soup on top.  Season with salt, pepper, and a dash of extra virgin olive oil.

3 – Microwave on high for 4 minutes and 30 seconds.

4 – Serve the soup in shallow bowls, hot.

–recipe adapted from America’s Test Kitchen’s Complete Mediterranean Cookbook.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s