SPANISH CHICKEN WITH ORANGES & OLIVES

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Spanish Chicken With Oranges & Olives image

This is a great weeknight dish I adapted from a Bon Apetit magazine recipe. Very nice in spring before the good local produce appears at the market.

Provided by TinyBubbles

Categories     Chicken

Time 50m

Yield 8 pieces chicken, 4-5 serving(s)

Number Of Ingredients 11

1 whole chicken, cut into pieces
2 tablespoons olive oil
1 cup shallot, sliced
2 garlic cloves, minced
1 cup madeira wine (a sweet Spanish wine)
1 cup chicken broth
1/2 cup orange juice
1 orange, rind of, grated
1 orange, cut into 6 wedges (leave peel on)
1/2 cup large Spanish olives, brined
1 tablespoon honey

Steps:

  • Preheat oven to 425°F Heat oil in a large oven-proof skillet over high heat.
  • Sprinkle chicken pieces with salt and pepper and brown in oil until skin is crisp, about 6 minutes per side.
  • Transfer chicken to a plate and reduce heat to medium. Drain all but 2 Tbsp drippings from skillet.
  • Add shallots and cook, stirring, until beginning to brown. Add garlic and stir for 30 seconds.
  • Add sherry, boil until reduced by half. Then add chicken broth, orange juice and grated rind. Boil one more minute.
  • Return chicken pieces to pan, skin side up. Arrange orange wedges and olives around chicken, and place some shallots atop the ckicken.
  • Bake uncovered for about 20 minutes, until done through.
  • Place chicken on a platter. Bring juices to a boil on the stove and stir in the honey, to thicken, about 5 minutes.
  • Pour the sauce, oranges, olives, and shallots over the chicken and serve.
  • Great with rice or cous-cous and lightly sauteed greens.

Nutrition Facts : Calories 956.4, Fat 62.8, SaturatedFat 16.5, Cholesterol 243.8, Sodium 688, Carbohydrate 24.9, Fiber 2.2, Sugar 13.8, Protein 60.6

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