Everyday Food, May 2009
Braising involves the same basic steps as stewing but uses less liquid. The result: golden pieces of chicken with a flavorful sauce. For even browning, use a heavy pan, like a cast-iron skillet or a Dutch oven.
Preheat oven to 450 degrees. Heat a large cast-iron skillet over medium-high until hot but not smoking, about 1 minute. Season chicken with salt. Swirl oil in skillet. Working in batches if needed, add chicken, skin side down, and brown on one side, about 5 minutes.
Turn chicken, skin side up, and add scallions, olives, and orange zest and juice to skillet. Transfer to oven and cook until chicken is cooked through, 15 to 20 minutes.
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 160 (65%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 51.8mg||16 %|
|Sodium 711.7mg||25 %|
|Potassium 332.7mg||9 %|
|Total Carbohydrate 8.3g||2 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 4.4g|
|Protein 14.5g||21 %|
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Calories per serving: 245
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