Orange and Green-Olive Braised Chicken |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Heat oven to 350 degrees. Combine flour, salt and pepper in a food storage bag. Add chicken thighs, seal bag; toss to coat chicken.
2. 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.
3. 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.
4. 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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