Chicken Bouillabaisse

Ingredients

• 1 14 1/2-ounce can diced tomatoes in juice
• 6 chicken legs (split into drumsticks and thighs), skinned
• 3 tablespoons olive oil
• 1 onion
• ¾ cup dry white wine
• 1 14-ounce can low-salt chicken broth
• 1 teaspoon dried thyme
• + 2 more ingredients
• • ¼ teaspoon saffron threads
  • 2 4-inch-long orange peel strips

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. Remove chicken from oven; keep covered. Maintain oven temperature. Toast on a baking sheet until golden, about 12 minutes: 1...

View full recipe at Epicurious