Braised Chicken with Olives and Orange Zest
Braised Chicken with Olives and Orange Zest Orange zest and juice add a subtle bright flavor to this simple braised chicken dish.
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Cooking tools:
- Peeler
- Saute pan
- Oven
- Stove
- Plate
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Paper towel
Ingredients
- 1 chicken, about 3 1/2 lb. (1.75 kg), cut into 10 serving pieces
- Kosher salt
- freshly ground pepper
- 2 1/2 tsp. paprika
- 3 Tbs. olive oil
- 1 yellow onion, diced
- 2 garlic cloves, chopped
- 2 tsp. fennel seeds
- 3/4 cup (6 fl. oz./180 ml) red wine
- 2 cups (16 fl. oz./500 ml) chicken broth
- 1 can (14 oz./440 g) diced tomatoes
- 3/4 cup (3 oz./90 g) Kalamata olives, pitted
- Zest and juice of 1 orange, zest peeled into strips using a vegetable peeler
- 1 cup (6 oz./180 g) roasted red bell pepper slices
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