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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Preheat oven to 425F. Heat oil in large ovenproof skillet over high heat.
Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until
skin is crisp and browned, about 6 minutes per side. Transfer chicken to
plate. Reduce heat to medium-high. Drain all but 2 tablespoons drippings
from skillet. Add shallots; stir until soft and beginning to brown, about 2
minutes. Add garlic; stir 30 seconds. Add Sherry; boil until reduced by
half, scraping up browned bits, about 3 minutes. Add chicken broth; bring
to boil. Return chicken, skin side up, to skillet. Place orange wedges and
olives among chicken pieces. Transfer to oven and braise uncovered until
chicken is cooked through, about 20 minutes.
Transfer chicken to platter. Bring sauce to boil over high heat. Stir in
honey; boil until thickened, about 5 minutes. Season with salt and pepper.
Pour sauce, oranges, and olives over chicken, or return chicken to skillet
and serve.
Contributor: Bon Appetit January 2005
Ingredients:
2 Tablespoon(s) olive oil
1 4 3/4 pound chicken; cut into 8 pcs
1 Cup(s) shallot; sliced
2 clove garlic; minced
1 Cup(s) medium sherry
16 Tablespoon(s) low salt chicken broth
1 orange; cut into 5 wedges
1/3 Cup(s) brine-cured green olives
1/16 Cup(s) honey |
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