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“Instead of the usual fish bouillabaisse, this one uses chicken along with vegetables, garlic and basil. I found this one in "My New Mediterranean Cookbook by Jeannette Seaver. She suggests you top this with pesto.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown chicken pieces in the olive oil. Add chopped onion and cook for 10 more minutes. Add tomatoes, potatoes, garlic and all the herbs and salt and pepper to taste.
  2. Add the chicken stock and wine. Reduce the heat and cover. Simmer for 20 - 25 minutes. Add the zucchini, re-cover and simmer for 10 more minutes.
  3. Serve topping with a dollop of pesto.
  4. PESTO:.
  5. Add all ingredients to a food processor and puree.

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