Braised Chicken with Orange & Leeks
55 minutes |
Servings:
4 |
Prep:
15 minutes |
Cook:
40 minutes
Braised Chicken with Orange & Leeks
55 minutes
Servings:
4
Prep:
15 minutes
Cook:
40 minutes
Braised Chicken with Orange & Leeks
55 minutes
Servings:
4
Prep:
15 minutes
Cook:
40 minutes
Ingredients
Ingredients
- 3 (3) large leeks
- 2 (2) navel oranges
- 3 lbs (1.5 kg) chicken pieces, bone in, skin on
- ¼ tsp (1.25 ml) salt
- 1 (15) Tbsp canola oil
- 3/4 cup (185 ml) pitted green olives
- 1/4 cup (65 ml) white wine or chicken broth
- 1 Tbsp (15 ml) chopped fresh parsley
- Pepper to taste
Method
- Preheat oven to 450°F.
- Rinse and trim leeks; discard green parts. Cut white parts lengthwise into quarters then cut into 1/2-inch (1 cm) pieces.
- Cut 1 orange into 8 wedges; set aside.
- Grate 2 Tbsp (30 ml) of zest from second orange then juice orange to obtain 1/2 cup (125 ml) of juice.
- Remove chicken skin if desired; season chicken with salt.
- Add canola oil to large, heavy, oven-proof skillet and heat over medium high heat. Brown chicken, bone side up, for about 5 minutes. Turn and brown bone side of chicken for 5 minutes.
- Ensure chicken in skillet is bone side down.
- Add leeks, orange wedges, orange zest and juice, olives, wine (or broth) and pepper.
- Transfer skillet to oven and roast until chicken reaches 165°F (about 30 minutes).
- Remove from oven and let stand 5 minutes.
- Garnish with parsley and serve.