Mediterranean Chicken

Dark chicken meat is ideal for stews; it becomes more tender the longer and slower it cooks. To remove the thin top layer of the orange peel, use a vegetable peeler. Dredging the chicken in flour and then sauteing it seals in the juices, keeping it moist. The flour also helps to thicken the sauce.

  • Prep:
  • Total Time:
  • Servings: 8
Mediterranean Chicken

Source: Everyday Food, December 2003


  • 1/4 cup all-purpose flour
  • 8 chicken legs (6 to 8 ounces each), split and skin removed
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 5 cloves garlic, thinly sliced
  • 1 1/4 cups reduced-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1/3 cup Kalamata olives, pitted and halved
  • 4 strips orange zest (1/2 by 2 inches)
  • Coarse salt


  1. Place flour on a plate. Dredge chicken in flour, shaking off excess.

  2. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Working in batches, saute; chicken, turning as each side browns, until golden brown, about 5 minutes. Using a slotted spoon, transfer to a platter.

  3. Add remaining tablespoon oil to pot. Cook onion and garlic, stirring frequently, until onion is softened, about 7 minutes. Add broth, tomato paste, olives, and orange zest; season with salt. Bring to a boil.

  4. Return chicken to pot. Cover; simmer, turning chicken once or twice, until tender but not falling off the bone, about 20 minutes. Serve hot.


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