11
Sep
11

Chicken Leg Vegetable bouillabaisse

 

At least two servings depending how it’s served.

Items on hand:

2 chicken legs (drum sticks only, no thighs)

stock

green pepper

onion

garlic

celery

diced tomatoes

mushrooms

frozen assorted fish (paella) mix *

herbs, as desired

proportions : you want to highlight the vegetables (garden fresh if possible) and mushrooms in this dish.

*this is a warehouse club item, frozen assorted pieces of fish, shrimp, crab etc.

 

With a sharp knife cut the thick lower portion of the chicken leg parallel to the bone and flatten somewhat (leave attached to the bone for flavor).

In a medium stock pot with oil, butter,etc, brown the chicken legs, season with salt and pepper if desired.

Now remove the legs from pan and sweat onions, celery, for several minutes. Season and add oil if needed.

Add tomatoes and cook for several minutes, then add green pepper, garlic and hot stock with about an inch to cover.

Simmer, covered, about ten minutes, taste and adjust per your taste.

Add fish and simmer a couple of minutes and add a good amount of sliced mushrooms to bulk out the mix.

Add additional stock if needed to immerse all the ingredients. Again, season to taste and simmer till all is completely heated through and melded.

Remove from heat and let stand 10 minutes.

Now how you eat it is up to you, alone it’s similar to a bouillabaisse, you can slice the chicken and remove the bones or leave them as is and serve in a bowl and eat the meat from the bones a la caveman.

Other suggestions:

Additions:

  • cooked pasta,rice,diced potatoes,dumplings

Garnishes:

  • small diced green onion tops
  • cheese,grated
  • smoked,dried hot pepper flakes
  • dill seed, sesame seeds, etc.
  • fresh herbs

sides:

  • bread, biscuits, fries, clam cakes, flat bread

beverage pairing : your suggestion?

Adapted from an Avec Eric recipe


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