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Braised Chicken with Orange and Scallions

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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.

Source: Everyday Food, May 2009
Total Time Prep Servings

Ingredients

Directions

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Reviews

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How would you rate this recipe?
59
  • todecon
    3 JUL, 2011
    a- delicious, simple recipe
    Reply
  • MayaMarilyn
    13 FEB, 2011
    It turned out a little salty so I would either go easier on the salt or leave out the olives.
    Reply
  • Ene_Ina
    25 NOV, 2009
    Very tasty, and easy to make. My guests loved it.
    Reply
  • MayaMarilyn
    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.
    Reply

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