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Chicken Bouillabaisse

['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']

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.
Remove chicken from oven; keep covered. Maintain oven temperature.
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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