Rating: 3.46 stars
80 Ratings
  • 5 star values: 14
  • 4 star values: 32
  • 3 star values: 17
  • 2 star values: 11
  • 1 star values: 6
  • 80 Ratings

Sherry vinegar, paprika, green olives,and jarred piquillo peppers provide Spanish flair for this deeply flavorful braise. It starts with a whole chicken cut into pieces.

Martha Stewart Living, October 2013

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Credit: Marcus Nilsson

Recipe Summary test

prep:
30 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Season chicken on both sides with salt and paprika. Heat an ovenproof 12-inch skillet or shallow braising pan over medium-high heat. Swirl in oil. Working in 2 batches, add chicken to pan and cook until well browned, about 2 minutes on each side, adding more oil as needed. Transfer chicken as it is browned to a plate.

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  • Reduce heat to low and stir in garlic, then tomato paste, scraping up browned bits in pan with a wooden spoon. Return chicken to skillet, increase heat to high, and pour in vinegar. Boil, stirring, until reduced to a glaze.

  • Stir in broth and bring to a boil. Add peppers and olives. Transfer to oven and braise until a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees and liquid is reduced by half, 20 to 25 minutes. Garnish with parsley.

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Reviews

80 Ratings
  • 5 star values: 14
  • 4 star values: 32
  • 3 star values: 17
  • 2 star values: 11
  • 1 star values: 6