Best Andalusian Chicken With Green Olives And Bitter Oranges Recipes

Andalusian Chicken With Green Olives and Bitter Oranges image

Provided by TxGriffLover

Categories < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

4 chicken legs, separated into drumsticks and thighs, rinsed, patted try, and trimmed of excess fat (about 2 1/2 pounds total)
kosher salt & freshly ground black pepper
2 tablespoons extra virgin olive oil
1 large white onion, quartered and thinly sliced
2 garlic cloves, minced
1/4 teaspoon ground cumin
1/4 cup dry sherry
1/2 cup strained fresh bitter orange juice (see note)
1/4 cup strained fresh regular orange juice
1 tablespoon orange zest
2 ripe plum tomatoes, peeled, seeded, and chopped
3/4 cup pitted green olives (such as picholine or Nafplion)
3 tablespoons fresh flat-leaf parsley, minced
2 tart oranges
2 tablespoons of fresh mint, slivered

Steps:

Rub chicken with salt & pepper and let stand for 10 minutes.
Place 1 tablespoon of the olive oil in a heavy shallow flameproof casserole or saute pan than can hold the chicken in a single layer and heat over medium-high heat. Working in two batches, brown the chicken all over, about 5 minutes per side. Transfer the browned chicken to a bowl.
Add the remaining 1 tablespoon of the olive oil to the pan and reduce the heat to medium-low. Add the onion and cook, stirring occasionally, until it is limp but not browned, 5-7 minutes. Add the garlic and cumin and stir for 30 seconds. Add the sherry, increase the heat to high, and cook until the sherry is slightly reduced, about 1 minute. Add the bitter and regular orange juices and bring to a simmer. Return the chicken to the pan, cover it, reduce the heat to low, and simmer for 15 minutes.
Add the orange zest, tomatoes, olives, and parsley. Continue to cook the chicken over low heat, covered, turning it once or twice, until very tender, about 25 minutes.
Meanwhile, peel the oranges with a small sharp knife, removing all the white pith. Working over a sieve set over a bowl, cut in between the membranes to release the orange sections. Carefully stir the orange sections into the stew and cook until heated through, about 5 minutes.
Transfer the chicken to a serving bowl, spoon the pan juices and olives over it, sprinkle the mint on top and serve.

Nutrition Facts : Calories 513.6, Fat 27.3, SaturatedFat 6.7, Cholesterol 138.6, Sodium 141.8, Carbohydrate 20.9, Fiber 3, Sugar 13.1, Protein 32.2

Andalusian Chicken image

Provided by Pinaygourmet 345142

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup butter
1 tablespoon virgin olive oil
6 skinless chicken breast halves, on the bone
1 head garlic, broken into cloves
1 1/2 cups medium-dry sherry
2 tablespoons sherry wine vinegar
salt & freshly ground black pepper
1/2 cup heavy cream
fresh tarragon leaves (to garnish)

Steps:

Melt the butter with the oil in a flameproof casserole, add the chicken and garlic, and saute over medium heat for 10 minutes.
Add the sherry and vinegar, and salt and pepper to taste.
Cover and simmer gently for 20 minutes or until the chicken is tender.
Transfer the chicken to a plate.
Strain the cooking liquid, pressing the garlic flesh through the strainer.
Return the liquid to the pan, add the cream, and bring to a boil, stirring.
Boil for 5 minutes or until the sauce is reduced to a coaitng consistency.
Return the chicken to the pan with the juices that have collected on the plate.
Heat through for a few minutes, spooning the sauce over the chicken until it is evenly coated.
Taste for seasoning, adjust if necessary.
Serve hot, garnished with tarragon leaves.