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

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

PREPARATION

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. Makes 6 servings.

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