Chicken-and-Mussel-Bouillabaisse
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Chicken and Mussel Bouillabaisse

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Makes: 6 servings
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All You Need

  • 2 tbsp (30 mL) olive oil
  • 1/2 lb (250 g) boneless, skinless chicken breasts, diced into 1 in (2.5 cm) cubes
  • 1 cup (250 mL) diced leeks
  • 1 lb (500 g) fresh mussels, scrubbed and beards removed
  • package (28 g) Club House Herbes de Provence Roasted Chicken Flavourful Recipe Mix
  • 1/2 cup (125 mL) each white wine and Kitchen Basics No Salt Added Chicken Cooking Stock
  • 1 tsp (5 mL) chopped garlic
  • can (398 mL) crushed tomatoes

Instructions

  1. In a large heavy skillet, heat oil over medium heat.

  2. Add diced chicken and leek and cook for 2 minutes, stirring frequently. Avoid browning the chicken. Add mussels.

  3. Add Club House Herbes de Provence Roasted Chicken Flavourful Recipe Mix and cook while stirring for 1 minute.

  4. Add wine, stock, garlic and crushed tomatoes. Cover and bring to a boil, then reduce heat to medium for 6 to 8 minutes.

  5. Discard any unopened mussels.

  6. Tip: Serve with toasted Herbes de Provence Focaccia Bread for dipping.

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