Chicken With Green Olives, Orange and Sherry |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My new winter food, from Bon Appetit Ingredients:
2 tablespoons olive oil |
4 3/4 lbs chicken, cut into 8 pieces (1 whole) |
1 cup shallot, sliced (about 3 large) |
2 cloves garlic, minced |
1 cup medium sherry |
1 cup reduced-sodium chicken broth |
1 orange, half lengthwise,then each cut into 5 wedges |
1/3 cup green olives in brine (such as picholine) |
1 tablespoon honey |
Directions:
1. Preheat oven to 425 degrees.
2. Heat oil in a large ovenproof skillet over high heat.
3. Sprinkle chicken with salt and pepper then add to skillet.
4. Cook until skin is crisp and golden brown, about 6 minutes per side.
5. Transfer chicken to plate.
6. Reduce heat to medium high, drain all but 2 tbsp dripping from skillet.
7. Add shallots and stir until soft, about 2 minutes.
8. Add garlic stir, then add sherry.
9. Boil until reduced by half, scraping up brown bits.
10. Return chicken, skin side up, to skillet, place orange wedges and olives among chicken pieces.
11. Transfer to oven and braise uncovered until chicken is cooked through, abotu 20 minutes.
12. Transfer chicken to platter, bring sauce to boil over high heat, stir in honey and boil until thickened.
13. Season with salt and pepper, then pour over chicken.
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