Name: Chicken Bouillabaisse
Yield: Makes 6 servings
Ingredients: Preheat oven to 375°F. Sprinkle with salt and pepper:; 6 chicken legs (split into drumsticks and thighs), skinned; Heat in large wide ovenproof pan over medium-high heat:; 3 tablespoons olive oil; Add and sauté until soft and golden, about 8 minutes:; 1 onion, sliced; Add and bring mixture to boil:; 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; Add and return mixture to boil:; 1 14 1/2-ounce can diced tomatoes in juice; 1 14-ounce can low-salt chicken broth

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Chicken BouillabaisseGary Moss

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.

Recipe notes

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