Chicken Stew à la Bouillabaisse

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

When you’re done cooking this dish, you won’t have to make anything else for dinner, for this stew, a perfect Sunday start-up meal, is richly flavored, hearty, and complete. The tomato and wine broth, infused with garlic and saffron, bathes the chicken, carrots, and potatoes with a taste reminiscent of a seafood bouillabaisse. The saffron colors the potatoes yellow, a jolly contrast to the red of the tomato and the orange of the carrots.

Before adding the chicken to the pot, I remov