Light Recipe -- Chicken Bouillabaisse

THE FOLLOWING RECIPE IS ADAPTED FROM "JULIA CHILD & COMPANY." Chicken Bouillabaisse 4 servings; approximate preparation time 30 minutes 3 teaspoons olive oil, divided

2 chicken breast halves on the bone, skin removed

4 chicken thighs, skin removed

1 medium onion, peeled and chopped finely

1 medium leek, split, washed and chopped

2 medium cloves garlic, peeled and minced

1 (28-ounce) can peeled and diced tomatoes

1 teaspoon fennel seeds, lightly crushed

3/4 teaspoon dried thyme, crushed

1/8 teaspoon saffron powder, or 1/4 teaspoon saffron threads

2 (2-inch) strips orange peel

2 bay leaves

1 cup dry vermouth or dry white wine

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup finely chopped parsley

1. In a large (10- to 12-inch) nonstick skillet heat 1 1/2 teaspoons olive oil over medium heat. Add the pieces of chicken and saute just until they stiffen slightly. Remove from the pan.

2. Add the remaining 1 1/2 teaspoons olive oil to the pan and saute the onions, leek and garlic over medium heat 5 minutes. (If the vegetables start to stick to the pan add a couple of tablespoons of the liquid from the tomatoes.)

3. Add the tomatoes with their liquid, the fennel seeds, thyme, saffron, orange peel, bay leaves, wine, salt and pepper. Simmer 10 minutes.

4. Place the chicken back into the pan, spooning the liquid over. Cover and simmer 35 minutes, turning the chicken occasionally.

5. Remove the chicken from the pan and cut from the bone into small pieces. Remove the bay leaves and orange peel. Place back into the bouillabaisse, adding the parsley. Adjust the seasonings and serve with garlic bread.

Data per serving Calories 323 Protein 29g Fat 11g Carbohydrates 18g Sodium 549mg Saturated fat 2g Monounsaturated fat 5g Polyunsaturated fat 2g Cholesterol 83mg