Chicken And Mussel Cioppino Recipe
This is how I show my love to my near and dear ones, yes by preparing their favorite Chicken And Mussel Cioppino using this recipe. The Chicken And Mussel Cioppino is made with Chicken which is easily available at any grocery store. I will prepare this Chicken And Mussel Cioppino as Main Dish for a get-together I am soon going to host. You won't regret spending your time making Chicken And Mussel Cioppino. What are you waiting for, try it now.
Ingredients
1 pound skinless,boneless chicken thighs,cut into 1 1/2-inch chunks 1/4 teaspoon salt
1/4 teaspoon freshly ground pepper 1/4 cup olive oil 2 medium leeks (white and tender green),thinly sliced 1 small fennel bulb,chopped 1 small green bell pepper,chopped 3 garlic cloves,crushed through a press 1 teaspoon grated orange zest 1 teaspoon dried thyme 1 (14 1/2-ounce) can stewed tomatoes 1/2 cup dry white wine 1/2 cup bottled clam juice 3 dozen small mussels,scrubbed and debearded
Directions
1. Season chicken with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Add chicken and cook, turning once or twice, until browned, about 5 minutes. Remove from pan.
2. Add leeks, fennel, bell pepper, and garlic to pot. Reduce heat to medium and cook, stirring, until leeks are tender, about 5 minutes. Add orange zest, thyme, stewed tomatoes, wine, clam juice, and chicken. Simmer, partially covered, 10 minutes.
3. Add mussels and cook, covered, until mussels open, about 5 minutes.
2. Add leeks, fennel, bell pepper, and garlic to pot. Reduce heat to medium and cook, stirring, until leeks are tender, about 5 minutes. Add orange zest, thyme, stewed tomatoes, wine, clam juice, and chicken. Simmer, partially covered, 10 minutes.
3. Add mussels and cook, covered, until mussels open, about 5 minutes.
