ORANGE BRAISED
OLIVE CHICKEN
A very cozy dish. Tender chicken braised with olives, garlic, and orange juice. Rich from the chicken fat and flour, but light from the briny olives and tangy orange juice.
Servings: 4| Total Time : 30 minutes
Orange Braised Olive Chickem
Yield: 4-5
Prep time: 15 MinCook time: 1 H & 28 MTotal time: 1 H & 43 M
Ingredients
- 6 pieces chicken thighs, bone-in, skin-on
- 2 tsp paprika
- 1 medium yellow onion
- 10 garlic cloves, very roughly chopped (each clove will be chopped into 4-5 pieces)
- 2 tbsp flour
- 1 cup freshly squeezed orange juice
- 2 cups chicken broth
- Juice of 1 lemon
- ¼ cup roughly chopped tarragon
- 1 cup green pitted olives, slightly crushed and torn in half
- Salt
- Olive oil
Instructions
- Pat the chicken thighs dry with a paper towel and evenly sprinkle 2 tsp paprika and 1 tsp salt onto the skin.
- Heat 1 tbsp olive oil over medium heat in a heavy-bottomed pot. Add the chicken thighs, skin side down, and let them cook undisturbed until they are golden brown and easily release from the pot, about 5 minutes (they will eventually release on their own, don’t force it or the skin will tear!)
- Transfer the chicken to a plate.
- Preheat your oven to 350F.
- In the same pot, add the sliced onion and garlic cloves to the remaining fat. Allow the onions and garlic to soften, stirring often, for about 5 minutes.
- Add 2 tbsp flour and 1 tsp salt. Cook for 2 minutes, stirring often.
- Add the juice of 1 lemon, 1 cup orange juice, 1 cup chicken broth and ¼ cup roughly chopped tarragon.
- Nestle the chicken back in, skin side up. The skins should be just peaking out over the liquid. Add more chicken broth if needed. Bring the liquid up to a simmer, then cover with a lid.
- Transfer the pot to the oven and let it braise for 30 minutes. Remove from the oven, add the olives along with 1-2 tbsp olive brine. Gently nestle the olives in, then return the pot to the oven with no lid. Braise for another 30 minutes.
- Serve hot, sprinkled with lemon and orange zest.