ORANGE AND GREEN-OLIVE BRAISED CHICKEN

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Orange and Green-Olive Braised Chicken image

Full of flavor but not hot - good for folks who are not chileheads. I plan to use my cast iron dutch oven so the oven braising will be utterly care free & better tasting than from the crock pot. Serve this recipe, adapted from one from the National Chicken Council, with rice 7 green salad. found in Food & Drink Weekly from The Tribune.

Provided by Busters friend

Categories     Chicken

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup flour
1 teaspoon salt
1/2 teaspoon fresh ground pepper
8 chicken thighs
1/4 cup olive oil
1 orange, whole
6 garlic cloves
1 cup orange juice
3 cups chicken stock (broth fine too)
3 bay leaves, dried
1/4 cup green olives, pitted
1/2 teaspoon saffron
1/4 cup parsley, fresh, chopped

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.

Nutrition Facts : Calories 690.1, Fat 44.7, SaturatedFat 10.8, Cholesterol 163.3, Sodium 986, Carbohydrate 30.6, Fiber 1.6, Sugar 11.2, Protein 39.8

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