Orange And Green-Olive Braised Chicken - cooking recipe

Ingredients
    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
Preparation
    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.

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