Mediterrenean-Style Chicken With Olives & Sun-Dried Tomatoes
Recipe: #18532
April 19, 2015
"This is a delicious chicken dish, The addition of the sun-dried tomatoes, fresh orange juice and rind add an intense flavor"
Ingredients
Nutritional
- Serving Size: 1 (399.5 g)
- Calories 748
- Total Fat - 48.6 g
- Saturated Fat - 12 g
- Cholesterol - 261.5 mg
- Sodium - 600.6 mg
- Total Carbohydrate - 39.9 g
- Dietary Fiber - 3.4 g
- Sugars - 12.3 g
- Protein - 37.2 g
- Calcium - 84 mg
- Iron - 3.2 mg
- Vitamin C - 14.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Season skin side ONLY with salt and pepper.
Step 2
In a large skillet add/heat olive oil, brown the skin-side only until golden brown (you could brown both sides if you like). Transfer browned chicken to a Dutch oven.
Step 3
Add in more oil if needed to skillet. Add in onion, garlic and (bell) pepper over a moderate heat for 3-4 minutes. Transfer the vegetables to the Dutch oven, then mix in the orange rind and juice, chicken stock, canned tomatoes and sun-dried tomatoes.
Step 4
Bring to the boil then cover the casserole with a lid and simmer very gently over a low heat for about 1 hour, stirring occasionally.
Step 5
After 1 hour cooking, add chopped fresh thyme and pitted black olives, then adjust the seasoning with salt and pepper to taste.
Step 6
Scatter more orange rind and thyme over the casserole to garnish, and serve with crusty bread.
Tips
No special items needed.