Prep 20 mins
Cook 1 hr 15 mins
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.
- 1⁄2 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 8 chicken thighs
- 1⁄4 cup olive oil
- 1 orange, whole
- 6 garlic cloves
- 1 cup orange juice
- 3 cups chicken stock (broth fine too)
- 3 bay leaves, dried
- 1⁄4 cup green olives, pitted
- 1⁄2 teaspoon saffron
- 1⁄4 cup parsley, fresh, chopped
- 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.