Braised Chicken with Orange and Scallions
Braising involves the same basic steps as stewing but uses less liquid. The result: golden pieces of chicken with a flavorful sauce. For even browning, use a heavy pan, like a cast-iron skillet or a Dutch oven.
- 1 chicken (3 1/2 to 4 pounds), cut into 10 pieces, reserve wings for another use
- Coarse salt
- 1 tablespoon olive oil
- 2 bunches scallions, halved crosswise
- 3/4 cup halved, pitted green olives
- 6 strips orange zest, plus 1/2 cup fresh orange juice (from 1 orange)
Preheat oven to 450 degrees. Heat a large cast-iron skillet over medium-high until hot but not smoking, about 1 minute. Season chicken with salt. Swirl oil in skillet. Working in batches if needed, add chicken, skin side down, and brown on one side, about 5 minutes.
Turn chicken, skin side up, and add scallions, olives, and orange zest and juice to skillet. Transfer to oven and cook until chicken is cooked through, 15 to 20 minutes.
SourceEveryday Food, May 2009