Wednesday, June 9, 2010

Braised Chicken with oranges and olives

8 chicken thigh pieces
Two large oranges
One small jar of green olives
Three stalks of scallions

In a skillet, pour a little oil and heat to medium-high heat. Brown both sides of the chicken, cooking for about five minutes. Preheat oven to 350F.
Then, in a small square glass dish, place the thre bunches of scallions, slicing the green leaves to spread them out. place the chicken thighs on top of the scallions. Then pour the juice from the two oranges (mine yielded about 3/4 cup of juice) and put some orange zest over the chicken. Top off the chicken dish with about a oxen green olives and some of the juice from the jar - about 1/8-1/4 cup.
Bake in the oven for 20 -30 minutes depending upon your desired level of doneness.

Itook this recipe from Martha Stewarts Food Magazine, but upped the juice and oliveness. I added a few pieces of orange zest and let me say, more is better!

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