Chicken Bouillabaisse Style

• 3 lbs whole chickens, cut up
• 12 cup Italian dressing, plus
• 2 tablespoons Italian dressing
• 1 cup celery, coarsely chopped (with leaves)
• 1 cup carrot, peeled and coarsely chopped
• 3 cups chicken broth or 3 cups chicken stock
• 1 (15 ounce) can tomatoes, chopped
• 1 teaspoon sugar
• 12 teaspoon dried thyme
• 1 (16 ounce) canwhole onions, drained
• 34 cup white wine (Chardonnay, Sauvignon Blanc or Pinot Grigio)
• 14 teaspoon saffron (optional)

1. Arrange chicken in a large shallow baking dish and top with 1/2 cup Italian dressing; cover an marinate in refrigerator at least 3 hours or overnight, turning occasionally.
2. Bake at 375F, basting frequently with marinade for an hour, or until tender.
3. Meanwhile, combine remaining 2 tablespoons dressing, celery and carrots in a large saucepan.
4. Cook, covered, over low heat for ten minutes; add broth, tomatoes, sugar and thyme.
5. Bring to a boil, then cover and simmer for 20 minutes.
6. Add onions, wine and saffron; cover and simmer for 20 minutes.
7. Put chicken in individual soup bowls; ladle soup over the top.
8. If you wish, sprinkle with chopped celery and serve with toasted french bread.

chickens, italian dressing, italian dressing, celery, carrot, chicken broth, tomatoes, sugar, thyme, onions, white wine, saffron

Taken from www.food.com/recipe/chicken-bouillabaisse-style-379963 (may not work)