Joi's Cooking Chicken Bouillabaisse

4 chicken legs (about 8 ounces each) or one 3-pound chicken, back removed and quartered
8 ounces sliced yellow onion (2 cups, about 1 medium onion)
1/4 cup extra-virgin olive oil
Salt
1 bay leaf
A sprig of fresh thyme
1 small dried chili
1/4 cup dry white wine
1/4 cup coarsely chopped drained canned tomatoes or 1/3 cup chopped, peeled, ripe tomatoes
Pinch of saffron threads
2 garlic cloves, coarsely chopped
2 cups Chicken StockSamin Nosrat Chicken Stock
7 pounds chicken bones (at least half should be raw) 7 quarts water
2 onions, unpeeled, quartered 2 carrots, peeled and halved crosswise 2 celery stalks, halved crosswise 1 teaspoon black peppercorns 2 bay leaves
4 thyme sprigs
5 parsley sprigs or 10 stems 1 teaspoon white wine vinegar
4 small slices chewy peasant-style bread, about 1/2 inch thick
About 1/2 cup Aioli Sauce or 1 garlic clove, peeled