Chicken Bouillabaisse

Ingredients for Chicken Bouillabaisse

• Preheat oven to 191°C. Sprinkle with salt and pepper:

• 6 chicken legs (split into drumsticks and thighs), skinned

• Heat in large wide ovenproof pan over medium-high heat:

• 45ml 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 teaspoons saffron threads

• 2 4-inch-long orange peel strips (orange part only)

• 180ml dry white wine

• Add and return mixture to boil:

• 1 14 1/60g can diced tomatoes in juice

• 1 400g can low-salt chicken broth

How to make Chicken Bouillabaisse

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.