• 6servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Preheat oven to 375 F. Sprinkle with salt and pepper:

  2. 6 chicken legs (split into drumsticks and thighs), skinned

  3. Heat in large wide ovenproof pan over medium-high heat:

  4. 3 tablespoons olive oil

  5. Add and saute until soft and golden, about 8 minutes:

  6. 1 onion, sliced

  7. Add and bring mixture to boil:

  8. 1 teaspoon dried thyme

  9. 1/4 teaspoon saffron threads

  10. 2 4-inch-long orange peel strips (orange part only)

  11. 3/4 cup dry white wine

  12. Add and return mixture to boil:

  13. 1 14 1/2-ounce can diced tomatoes in juice

  14. 1 14-ounce can low-salt chicken broth

Instructions Jump to Ingredients ↑

  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 Remove from oven. Spoon chicken and sauce into shallow bowls. Top each serving with 2 toasted baguette slices. Garnish with rouille, if desired.


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