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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place flour on a plate. Dredge chicken in flour, shaking off excess.

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  • 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.

  • 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.

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

Cook's Notes

Dredging the chicken in flour and then sauteing it seals in the juices, keeping it moist. The flour also helps to thicken the sauce.

Reviews (3)

38 Ratings
  • 5 star values: 8
  • 4 star values: 13
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 3
Rating: Unrated
04/04/2012
This was very easy and mighty tasty. We totally loved the curry sauce it made, and the orange zest was a lovely addition. This will feed a crowd if doubled. I added a little bit of the kalamata juice instead of salt.
Rating: Unrated
04/04/2012
This was very easy and mighty tasty. We totally loved the curry sauce it made, and the orange zest was a lovely addition. This will feed a crowd if doubled. I added a little bit of the kalamata juice instead of salt.
Rating: Unrated
01/27/2010
This was super easy and tasty! Unfortunately I had to substitute black olives, but I'll definitely make this again and try with the Kalamata.
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