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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.

  • Prep:
  • Total Time:
  • Servings: 4
Braised Chicken with Orange and Scallions

Source: Everyday Food, May 2009


  • 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)


  1. 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.

  2. 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.

Reviews (4)

  • deanable11 3 Jul, 2011

    a- delicious, simple recipe

  • unbranded 13 Feb, 2011

    It turned out a little salty so I would either go easier on the salt or leave out the olives.

  • Ene_Ina 25 Nov, 2009

    Very tasty, and easy to make. My guests loved it.

  • unbranded 12 Jul, 2009

    I tried this recipe yesterday for the first time and while I didn't have any scallions, it still turned out great.

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