Chicken "Bouillabaisse"

Here's a great cold weather meal that's super tasty.

1 pound skinless, boneless chicken breasts
1 medium fennel bulb
2 cans (14-16 ounces) Italian-style stewed tomatoes
3/4 teaspoon crushed saffron threads
2 teaspoons bottled chopped garlic in oil
Salt and pepper

Cut the chicken into 3/4 inch cubes. Trim the fennel, halve lengthwise and cut into thin slices.

In a large nonreactive saucepan, combine the tomatoes with their juices, the fennel and 4 cups of water. Cover the saucepan and bring to a boil over high heat. Boil for 2 minutes.

Add the chicken and saffron threads to the soup, reduce the heat to medium and simmer, uncovered, until the chicken is white but still moist in the center, about 5 minutes. Stir in the garlic in oil and season with salt and pepper to taste.


It freezes really well for an even quicker meal later.