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

Ingredients

  • 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)

Directions

  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.

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