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Braised chicken with olives and orange in a cast-iron skillet on a wooden table.
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5 from 1 vote

Braised Chicken with Olives and Orange

This braised chicken with olives and orange dish is a simple one-pot braise that's incredibly flavorful, elegant, and honestly impressive as heck.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Mains
Cuisine: American
Servings: 4 to 6 servings
Calories: 332

Ingredients

  • One (3 1/2-pound) chicken, cut into 10 pieces
  • Kosher salt and freshly ground black pepper
  • 2 1/2 teaspoons sweet paprika
  • 3 tablespoons olive oil
  • 1 medium (7 oz) yellow onion, diced
  • 2 cloves garlic, chopped
  • 2 teaspoons fennel seeds
  • 3/4 cup red wine
  • 1 1/2 to 2 cups store-bought or homemade chicken stock
  • One (14.5-oz) can diced tomatoes with juices
  • 3/4 cup black olives, such as Kalamata, pitted if desired
  • Zest and juice of 1 orange (zest removed in strips with a vegetable peeler), preferably organic
  • 1 cup roasted yellow bell pepper slices
  • Steamed rice, couscous, quinoa, or polenta, for serving
US - Metric

Instructions

  • 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 of oil. Working in batches, add the chicken to the skillet and cook until browned on both sides, 6 to 8 minutes. Move 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 slide the skillet into the oven and roast until the chicken is tender and cooked through, 35 to 40 minutes. Using a slotted spoon, move 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.

Nutrition

Serving: 1serving | Calories: 332kcal | Carbohydrates: 5g | Protein: 8g | Fat: 28g | Saturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 27mg | Sodium: 872mg | Fiber: 2g | Sugar: 1g