ORANGE AND GREEN-OLIVE BRAISED CHICKEN
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
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
BROILED CHICKEN THIGHS WITH ORANGES, FENNEL AND GREEN OLIVES
It's important to use smaller chicken thighs; if all you can get are the larger ones, it's best to cut them in half. If you don't have Maras pepper, it's worth buying, since its distinctive flavor will add depth and a sly heat to all kinds of dishes.
Provided by John Willoughby and Chris Schlesinger
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the broiler (to high if you have the option).
- Combine the fennel, onion, olives, garlic, Maras pepper and 2 tablespoons oil in a large bowl, sprinkle with salt and pepper and toss gently. Spread this mixture in a 9-by-12-inch baking dish or disposable foil pan and scatter orange sections on top.
- Add the chicken and remaining tablespoon of oil to the now-empty bowl, sprinkle with salt and pepper, and toss to coat. Place thighs on top of fennel mixture, skin side down.
- Place under broiler with pan about 4 inches from the flame and broil for 10 minutes, turning pan front to back after 4 minutes. Turn chicken skin side up and continue to broil, switching pan back to front after about 3 minutes and broiling until the skin is crisp and dark brown and the chicken is opaque throughout (or until center of flesh registers 165 degrees on instant-read thermometer), 5 to 7 minutes more. Serve with crusty bread or couscous to soak up the juices.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 465 milligrams, Sugar 6 grams, TransFat 0 grams
More about "orange braised chicken thighs with green olives recipes"
BRAISED CHICKEN THIGHS WITH OLIVE, ORANGE & FENNEL
From eatingwell.com
- Place fennel seeds on a cutting board and crush with the bottom of a small saucepan. Set aside.
- Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning as needed, until browned all over, 5 to 7 minutes total. Transfer to a plate.
- Add onion to the pan and cook, stirring often, until softened and starting to brown, 3 to 5 minutes. Add garlic, crushed red pepper, and the crushed fennel seeds; cook, stirring, until fragrant, 30 to 60 seconds. Add orange juice and bring to a simmer. Cook for 1 minute. Add tomatoes and bay leaf; return to a simmer. Cook for 1 minute, mashing the tomatoes with a potato masher.
- Return the chicken and any accumulated juices to the pan. Adjust heat to maintain a simmer. Partially cover the pan; cook until the chicken is tender and an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers at least 175 degrees F, 40 to 45 minutes. Discard the bay leaf. Stir in olives and orange zest.
ORANGE-WINE-BRAISED CHICKEN THIGHS RECIPE | BON …
From bonappetit.com
THOMAS KELLER'S CRISPY BRAISED CHICKEN THIGHS WITH OLIVES, LEMON ...
From everydaycookingadventures.com
CHICKEN THIGHS WITH GREEN OLIVES - THE MOM 100
From themom100.com
BRAISED CHICKEN THIGHS WITH FENNEL, ORANGE, AND CRACKED OLIVES
From americastestkitchen.com
BRAISED CHICKEN THIGHS WITH GRAPES | THE …
From themediterraneandish.com
ONE SKILLET BRAISED CHICKEN THIGHS WITH OLIVES ORANGE …
From cookplatefork.com
BRAISED CHICKEN THIGHS WITH FENNEL, ORANGE, AND CRACKED OLIVES
From copymethat.com
CRISPY CHICKEN WITH FENNEL, ORANGE AND OLIVES - ALYSSA …
From alyssaponticello.com
RECIPE: CHICKEN THIGHS BRAISED WITH ORANGES AND OLIVES …
From bostonglobe.com
CHICKEN THIGHS WITH FENNEL, ORANGE AND GREEN OLIVES
From twoapronscookery.com
ORANGE AND GREEN OLIVE BRAISED CHICKEN - JAMIE GELLER
From jamiegeller.com
ROASTED CHICKEN THIGHS WITH ORANGES AND GREEN ONIONS
From ediblecommunities.com
BRAISED CHICKEN WITH OLIVES AND CITRUS RECIPE
From epicurious.com
BRAISED CHICKEN THIGHS WITH FENNEL, ARTICHOKE, AND OLIVES
From jensrootedkitchen.com
GO-TO BRAISED CHICKEN THIGHS | COOK'S ILLUSTRATED - AMERICA'S TEST …
From americastestkitchen.com
BRAISED CHICKEN THIGHS WITH OLIVES AND HERBS RECIPE - BON APPéTIT
From bonappetit.com
BAKED CRANBERRY ORANGE CHICKEN - AVERIE COOKS
From averiecooks.com
BRAISED CHICKEN THIGHS WITH FENNEL, ORANGE, AND …
From americastestkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love