Best Orange And Green Olive Braised Chicken Recipes

BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON

Steps:

• Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
• Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
• Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.

BROILED CHICKEN THIGHS WITH ORANGES, FENNEL AND GREEN OLIVES

Steps:

• Heat the broiler (to high if you have the option).
• Combine the fennel, onion, olives, garlic, Maras pepper and 2 tablespoons oil in a large bowl, sprinkle with salt and pepper and toss gently. Spread this mixture in a 9-by-12-inch baking dish or disposable foil pan and scatter orange sections on top.
• Add the chicken and remaining tablespoon of oil to the now-empty bowl, sprinkle with salt and pepper, and toss to coat. Place thighs on top of fennel mixture, skin side down.
• Place under broiler with pan about 4 inches from the flame and broil for 10 minutes, turning pan front to back after 4 minutes. Turn chicken skin side up and continue to broil, switching pan back to front after about 3 minutes and broiling until the skin is crisp and dark brown and the chicken is opaque throughout (or until center of flesh registers 165 degrees on instant-read thermometer), 5 to 7 minutes more. Serve with crusty bread or couscous to soak up the juices.

ORANGE BRAISED CHICKEN THIGHS WITH GREEN OLIVES

Steps:

• Rinse chicken and pat dry. Season chicken with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown chicken, transferring as browned to a plate.
• Pour off all but about 1 tablespoon fat from pan. Reduce heat to moderate and in skillet cook garlic, stirring, until it begins to turn golden. Add onion and cook, stirring, until pale golden. Stir in cumin, citrus juices, and salt and pepper to taste and add chicken and olives. Simmer chicken, covered, 25 minutes, or until tender.

ORANGE AND GREEN-OLIVE BRAISED CHICKEN

Steps:

• Heat oven to 350 degrees. Combine flour, salt and pepper in a food storage bag. Add chicken thighs, seal bag; toss to coat chicken.
• Heat the olive oil in a large, ovenproof skillet over medium-high heat. Remove chicken from bag, shaking off excess flour; place in skillet, skin side down. Cook chicken until golden brown, turning once, about 5 minutes per side.
• Meanwhile, peel long strips of zest from the orange with vegetable peeler; set aside. When chicken has browned, place the garlic cloves around the chicken in the skillet. Reduce heat to medium; cook 1 minute. Add orange juice; heat to a boil. Cook 3 minutes. Add chicken stock; heat to a boil. Cook 3 minutes. Add bay leaves, olives, saffron and orange zest. Cover; place skillet in oven.
• Cook chicken until fork can be easily inserted, about 50 minutes. Remove chicken from skillet; place on serving platter. Return skillet to stove top. Heat liquid to a boil; boil 5 minutes. Remove bay leaves and garlic; spoon sauce over chicken, top with parsley.