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

Preparation:
Preheat oven to 375F. Sprinkle the chicken legs with salt and pepper. Heat oil in large wide ovenproof pan over medium-high heat. Add the onion and sauté until soft and golden, about 8 minutes. Add thyme, saffron, orange peel and strips and the wine and bring mixture to boil. Add diced tomatoes and chicken broth and return mixture to boil.
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 from oven. Spoon chicken and sauce into shallow bowls. Top each serving with 2 toasted baguette slices.

Note:
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.

Makes 6 servings.