Chicken Bouillabaisse

• Preheat oven to 375u0b0F. Sprinkle with salt and pepper:
• 6 chicken legs (split into drumsticks and thighs), skinned
• Heat in large wide ovenproof pan over medium-high heat:
• 3 tablespoons olive oil
• Add and saute until soft and golden, about 8 minutes:
• 1 onion, sliced
• Add and bring mixture to boil:
• 1 teaspoon dried thyme
• 1/4 teaspoon saffron threads
• 2 4-inch-long orange peel strips (orange part only)
• 3/4 cup dry white wine
• Add and return mixture to boil:
• 1 14 1/2-ounce can diced tomatoes in juice
• 1 14-ounce can low-salt chicken broth

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.

salt, chicken, ovenproof pan, olive oil, golden, onion, boil, thyme, saffron threads, white wine, boil, tomatoes, lowsalt chicken broth

Taken from www.epicurious.com/recipes/food/views/chicken-bouillabaisse-232879 (may not work)