Chicken Bouillabaisse

Ingredients

• 14.5 ounce canned tomatoes diced canned
• 6  chicken legs split ( into drumsticks and thighs)
• 1 teaspoon thyme leaves dried
• 0.8 cup cooking wine dry white
• 14 ounce low-salt chicken broth canned
• 3 tablespoons olive oil 
• 1  onion sliced
• 8 inch long orange peel strips (orange part only)
• 0.3 teaspoon saffron threads 

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

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