Chicken And Mussel Cioppino Recipe
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.
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