Recipe information
Yield
6 Servings
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
Add and return mixture to boil:
1
14 1/2-ounce can diced tomatoes in juice
1
14-ounce can low-salt chicken broth
Need to make a substitution?
Preparation
Step 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.
Step 2
Remove chicken from oven; keep covered. Maintain oven temperature.
Step 3
Toast on a baking sheet until golden, about 12 minutes: 12 1/2-inch-thick baguette slices, brushed with olive oil.
Step 4
Remove from oven. Spoon chicken and sauce into shallow bowls. Top each serving with 2 toasted baguette slices. Garnish with rouille, if desired.