Spanish Chicken With Oranges & Olives |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 425°F Heat oil in a large oven-proof skillet over high heat.
2. Sprinkle chicken pieces with salt and pepper and brown in oil until skin is crisp, about 6 minutes per side.
3. Transfer chicken to a plate and reduce heat to medium. Drain all but 2 Tbsp drippings from skillet.
4. Add shallots and cook, stirring, until beginning to brown. Add garlic and stir for 30 seconds.
5. Add sherry, boil until reduced by half. Then add chicken broth, orange juice and grated rind. Boil one more minute.
6. Return chicken pieces to pan, skin side up. Arrange orange wedges and olives around chicken, and place some shallots atop the ckicken.
7. Bake uncovered for about 20 minutes, until done through.
8. Place chicken on a platter. Bring juices to a boil on the stove and stir in the honey, to thicken, about 5 minutes.
9. Pour the sauce, oranges, olives, and shallots over the chicken and serve.
10. Great with rice or cous-cous and lightly sauteed greens.
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