I haven't made this dish in years and apparently it was memorable since my husband was practically drooling when he figured out what I was whipping up today. The meal takes about a hour to cook, approx 30-40 hands on time, but is really easy to make. Leave it to Bon Appetit and my favorite section Fast Easy Fresh. Also I was able to use my stash of the 703 Mommy and Me crock pot chicken stock. Yummy! I service the dish over brown whole grain rice.
2 tbs olive oil
1 whole chicken cut in parts
1 cup of sliced shallots
2 garlic cloves
1 cup of Sherry
1 cup of chicken broth (check out the 703 Mommy and Me crock pot stock)
1 orange, halved and each half cut into five slices
1/3 cup of brined-cured green olives
1 tbs of honey
Preheat oven to 425. Heat oil in large ovenproof pan over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook until skin is browned. Approx 6 minutes each side. Transfer chicken to plate. Reduce heat to medium high. Drain, leaving 2 tbs of drippings in pan. Add shallots and stir until soft and browning about 2 minutes. Add garlic and stir for 30 seconds. Add Sherry and boil until reduced by half, scrapping up bits. Approx 3 minutes. Add broth and bring to a boil. Add chicken to broth, skin side up. Nestle the orange slices and olives between the chicken pieces. Transfer to oven for 20 minutes.
Transfer chicken to platter and bring sauce to a boil over high heat. Stir in honey and boil until thickened, approx 5 minutes. Pour sauce over chicken.
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