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
- Quick Glance
- Quick Glance
- 40 M
- 1 H, 30 M
- Serves 4 to 6
Preheat the oven to 350°F (180°C).
Pat the chicken dry and season it with salt and pepper. Sprinkle the chicken all over with the paprika.
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.
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.
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.)
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.
Recipe Testers' Reviews
This braised chicken with olives and orange makes a perfect weekday meal but is also impressive enough to serve guests. It's easy to put together and fills the house with a wonderful aroma that makes your guests count the minutes until dinner is served. I served 6 guests (4 adults and 2 children). I served the chicken with creamy polenta, but egg noodles or mashed potatoes would also be great. As a bonus, this recipe makes enough sauce to save for another use. I cooked my leftover sauce down to a thick consistency and it made an amazing sauce to accompany pork loin. We ate all the chicken but saved the leftover sauce in the refrigerator for 2 days. I was cooking a pork loin, so I reduced the sauce for about 10 minutes and served it over the pork loin and roasted mushrooms. The fennel and orange notes in the sauce had intensified and created a rich and delightful sauce.
When we read the ingredient list and saw oranges and olives and fennel, we knew we had to make this braised chicken recipe. The method is easy to follow and the resulting dish makes a wonderful meal. We served the chicken and sauce over couscous for Sunday supper and our tasters loved it. And important to note—leftovers were even more deeeee-licious. We used our largest cast-iron skillet and if you do, too, be aware—the liquid comes near the top of the pan, the whole dish is full, and very, very heavy. We placed the skillet on a big sheet pan before putting into the oven. You really have to be strong to move the entire meal into the oven—wear long oven mitts.