Chicken with Green Olives, Orange, and Sherry

Ingredients for Chicken with Green Olives, Orange, and Sherry

• 2 tablespoons olive oil

• 1 2.2kg chicken, cut into 8 pieces

• 120g sliced shallots (about 3 large)

• 2 garlic cloves, minced

• 240ml medium Sherry

• 240ml low-salt chicken broth

• 1 orange, halved lengthwise, each half cut into 5 wedges

• 80ml brine-cured green olives (such as picholine)

• 1 tablespoon honey

How to make Chicken with Green Olives, Orange, and Sherry

Preheat oven to 218°C. Heat oil in large ovenproof skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until skin is crisp and browned, about 6 minutes per side. Transfer chicken to plate. Reduce heat to medium-high. Drain all but 2 tablespoons drippings from skillet. Add shallots; stir until soft and beginning to brown, about 2 minutes. Add garlic; stir 30 seconds. Add Sherry; boil until reduced by half, scraping up browned bits, about 3 minutes. Add chicken broth; bring to boil. Return chicken, skin side up, to skillet. Place orange wedges and olives among chicken pieces. Transfer to oven and braise uncovered until chicken is cooked through, about 20 minutes.

Transfer chicken to platter. Bring sauce to boil over high heat. Stir in honey; boil until thickened, about 5 minutes. Season with salt and pepper. Pour sauce, oranges, and olives over chicken, or return chicken to skillet and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.