Chicken Bouillabaisse

From the kitchen of Carly

Chicken braises in a silky saffron and orange broth, a stripped-down take on bouillabaisse that skips the seafood but keeps all the luxury. Toasted baguette slices soak up every drop of this aromatic, golden sauce.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1Preheat oven to 375°F. Sprinkle with salt and pepper:
  • 16 chicken legs (split into drumsticks and thighs), skinned
  • 1Heat in large wide ovenproof pan over medium-high heat:
  • 13 tablespoons olive oil
  • 1Add and sauté until soft and golden, about 8 minutes:
  • 11 onion, sliced
  • 1Add and bring mixture to boil:
  • 11 teaspoon dried thyme
  • 11/4 teaspoon saffron threads
  • 12 4-inch-long orange peel strips (orange part only)
  • 13/4 cup dry white wine
  • 1Add and return mixture to boil:
  • 11 14 1/2-ounce can diced tomatoes in juice
  • 11 14-ounce can low-salt chicken broth

Instructions

  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.