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- 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
Directions:View on Bon Appetit
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