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.
1. Place flour on a plate. Dredge chicken in flour, shaking off excess.
2. 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.
3. 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.
4. Return chicken to pot. Cover; simmer, turning chicken once or twice, until tender but not falling off the bone, about 20 minutes. Serve hot.
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 358 | ||
Calories from Fat: 196 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.8g | 29 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 138.6mg | 43 % | |
Sodium 369.5mg | 13 % | |
Potassium 449.3mg | 12 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 6.1g | ||
Protein 31.8g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 358
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