Chicken Bouillabaisse

Ingredients

• 6 chicken legs (split into drumsticks and thighs), skinned
• 3 tablespoons olive oil
• 1 onion, sliced
• 1/4 teaspoon saffron threads
• 2 4-inch-long orange peel strips (orange part only)
• 3/4 cup dry white wine
• 1 14 1/2-ounce can diced tomatoes in juice
• 1 14-ounce can low-salt chicken broth

Steps

1. Add chicken pieces to pan in single layer, submerging in sauce; return mixture to boil. Cover pan and place in oven. Bake until chicken is cooked through, about 45 minutes.
2. Remove chicken from oven; keep covered. Maintain oven temperature.
3. Toast on a baking sheet until golden, about 12 minutes: 12 1/2-inch-thick baguette slices, brushed with olive oil.
4. Remove from oven. Spoon chicken and sauce into shallow bowls. Top each serving with 2 toasted baguette slices. Garnish with rouille, if desired.