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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Chicken, not fish, is the star in this version of the hearty Provençal soup. IMPROV: Make this dish even more flavorful by adding a faux rouille. Combine 1/2 cup mayonnaise with 2 minced garlic cloves, 2 teaspoons fresh lemon juice, and 1/2 teaspoon paprika; season with salt and pepper. Top each serving with a dollop. Ingredients:
6 chicken legs (split into drumsticks and thighs), skinned |
3 tablespoons olive oil |
1 onion, sliced |
1 teaspoon dried thyme |
1/4 teaspoon saffron threads |
2 4-inch-long orange peel strips (orange part only) |
3/4 cup dry white wine |
1 14 1/2-ounce can diced tomatoes in juice |
1 14-ounce can low-salt chicken broth |
Directions:
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.
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