Orange Olive Chicken
Orange Olive Chicken
6 Chicken Thighs
2 Tbs. Trader Joe's Onion Salt (or combine minced onion & salt)
1 Tbs. Fresh Cracked Pepper
4 Tbs. Extra Virgin Olive Oil, divided
1 Tbs. Orange Zest
1/3 cup Orange Juice
1/2 cup Sweet & Sour Chicken Sauce
2 Tbs. Stone Ground Mustard
1 Tbs. Capers
1/2 cup Castelvetrano Olives
4 Oranges, sliced into half moons
2-3 Fresh Sprigs of Rosemary
1 Head of Garlic, top sliced off
Preheat oven to 350 degrees. Heat up a large heavy bottomed skillet with 2 tablespoon of Olive Oil. Season Chicken Thighs with Onion Salt, Pepper and the rest of the Olive Oil. When the oil in the pan is heated through, add in the chicken thighs, skin side down. Cook undisturbed for about 6 minutes or until the skin releases easily from the pan and has taken on some color. In the meantime make the sauce by mixing together the Orange Zest and Juice, Sweet and Sour Chicken Sauce, Stone Ground Mustard and Capers. Flip the Chicken thighs and pour the sauce all over. Cook together with the sauce for another 6 minutes. Arrange the Castelvetrano Olives, Orange Slices and Rosemary (no need to strip off the leaves) around each chicken thigh. Add the head of Garlic in the middle and cover the pan. Transfer to the oven for 45 minutes. Raise tempurature to 500 or broil for an additional 5 minutes. Spoon sauce over chicken to serve. Enjoy!!
6 Chicken Thighs
2 Tbs. Trader Joe's Onion Salt (or combine minced onion & salt)
1 Tbs. Fresh Cracked Pepper
4 Tbs. Extra Virgin Olive Oil, divided
1 Tbs. Orange Zest
1/3 cup Orange Juice
1/2 cup Sweet & Sour Chicken Sauce
2 Tbs. Stone Ground Mustard
1 Tbs. Capers
1/2 cup Castelvetrano Olives
4 Oranges, sliced into half moons
2-3 Fresh Sprigs of Rosemary
1 Head of Garlic, top sliced off
Preheat oven to 350 degrees. Heat up a large heavy bottomed skillet with 2 tablespoon of Olive Oil. Season Chicken Thighs with Onion Salt, Pepper and the rest of the Olive Oil. When the oil in the pan is heated through, add in the chicken thighs, skin side down. Cook undisturbed for about 6 minutes or until the skin releases easily from the pan and has taken on some color. In the meantime make the sauce by mixing together the Orange Zest and Juice, Sweet and Sour Chicken Sauce, Stone Ground Mustard and Capers. Flip the Chicken thighs and pour the sauce all over. Cook together with the sauce for another 6 minutes. Arrange the Castelvetrano Olives, Orange Slices and Rosemary (no need to strip off the leaves) around each chicken thigh. Add the head of Garlic in the middle and cover the pan. Transfer to the oven for 45 minutes. Raise tempurature to 500 or broil for an additional 5 minutes. Spoon sauce over chicken to serve. Enjoy!!
Comments
Post a Comment