- Cook Time
- Prep Time
- 4 ServingsServings
- 8 chicken thighs (about 2 1/2 pounds)
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp Black pepper
- 4 TBLS olive oil
- 1 orange
- 6 cloves garlic, peeled
- 1 cup Orange juice
- 3 cups chicken stock
- 3 dried bay leaves
- 1/4 cup pitted green olives
- 1/2 tsp saffron
- 1/4 cup fresh parsley, chopped
1 Preheat oven to 350 F.
2 In gallon size plastic bag with zipper top, combine flour, salt and pepper. Add chicken thighs, seal bag, and toss to completely coat with flour mixture.
3 In large, oven-proof sauté pan, warm olive oil over medium high heat. Remove chicken from bag, shake off excess flour and place in pan, skin side down.
4 Cook chicken over medium high heat until golden brown, turning once, about 5 minutes per side.
5 While chicken is cooking, peel long strips of zest (skin of the orange with none of the white pitch) from the orange with vegetable peeler.
6 When chicken is browned, add whole peeled garlic cloves to pan, placing around chicken. Reduce heat to medium and cook one minute.
7 Add orange juice and bring to a boil; cook for 3 minutes. Add chicken stock, again bring to a boil and cook another 3 minutes. Add bay leaves, olives, saffron and orange zest to the pan. Cover and place pan in oven.
8 Cook chicken until fork can be easily inserted into chicken, about 50 minutes. Remove chicken from pan and place on serving platter.
9 Place pan back on stove and bring to a boil; boil for 5 minutes more.
10 Remove bay leaves and remaining garlic pieces; spoon sauce over chicken, top with parsley and serve.
Source: National Chicken Council