This braised chicken with olives and orange dish is a simple one-pot braise that’s making lots of folks really quite happy.
Braised chicken with olives and orange is as elegant and impressive as it sounds easy yet also easy as can be to make. Bone-in chicken pieces are simply simmered and infused with the flavors of tomatoes, oranges, and olives. What results delivers everything we love most about chicken—insanely tender meat, superbly crisp skin, and flavor aplenty.–Angie Zoobkoff
Braised Chicken with Olives and Orange
- Quick Glance
- 40 M
- 1 H, 30 M
- Serves 4 to 6
- 1 chicken (about 3 1/2 pounds or 1.6 kg), cut into 10 pieces, or 3 1/2 pounds of bone-in, skin-on chicken pieces
- Kosher salt and freshly ground black pepper
- 2 1/2 teaspoons sweet paprika (6 g)
- 3 tablespoons olive oil (45 ml)
- 1 yellow onion, diced (about 7 ounces or 200 g)
- 2 cloves garlic, chopped (about 8 g)
- 2 teaspoons fennel seeds (4 g)
- 3/4 cup red wine (180 ml)
- 1 1/2 to 2 cups store-bought or homemade chicken stock (474 ml)
- 1 can diced tomatoes with juices (15 ounces or 425 g)
- 3/4 cup black olives, such as Kalamata, pitted if desired (142 g)
- Zest and juice of 1 orange (zest removed in strips with a vegetable peeler), preferably organic
- 1 cup roasted yellow bell pepper slices (about 7 ounces or 200 g)
- Steamed rice, couscous, quinoa, or polenta, for serving
- 1. Preheat the oven to 350°F (180°C).
- 2. Pat the chicken dry and season it with salt and pepper. Sprinkle the chicken all over with the paprika.
- 3. In a large ovenproof skillet over medium-high heat, warm 2 tablespoons oil. Working in batches, add the chicken to the skillet and cook until browned on both sides, 6 to 8 minutes. Transfer the chicken to a plate. Pour off the fat from the skillet.
- 4. In the same skillet over medium-high heat, warm 1 tablespoon oil. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the fennel seeds and cook, stirring, for 30 seconds. Add the wine and cook, stirring and scraping up the browned bits, until reduced to 1/2 cup, about 2 minutes.
- 5. Add the stock, tomatoes with their juices, olives, orange zest and juice, and bell peppers. Bring the liquid to a simmer, then return the chicken to the skillet, skin side up. Make sure the top of the chicken isn’t covered with liquid. (If your chicken is fully submerged or if your skillet is dangerously full, go ahead and ladle out 1 to 2 cups of the liquid and discard it or reserve it for another meal.)
- 6. Carefully transfer the skillet to the oven and roast until the chicken is tender and cooked through, 35 to 40 minutes. Using a slotted spoon, transfer the chicken to a plate. Place the skillet over medium-high heat and simmer until the sauce has thickened slightly, 10 to 15 minutes. Discard the orange zest and season with salt and pepper. Return the chicken to the skillet and serve straightaway. Serve alongside rice, couscous, or polenta to soak up all that delicious sauce.