Olive Orange Chicken Mmm!
posted in All on 4/10/2014
Good news! Even if you detest olives, you will love this sauce. The trick is to remove the olives before serving..unless you are like me and adore olives.
Ingredients:
1 package chicken thighs cornstarch for dredging olive oil salt/pepper
1 cup chicken broth (homemade is best)
1 orange, half zested and all of it squeezed for its juice
1 onion, diced
1/2 cup olives
1 tablespoon heavy cream (optional)
Dredge chicken thighs in cornstarch, season with salt/pepper and pan fry in batches to brown in a deep pot. Remove to plate. To the oil, add your onion and season with salt and pepper cooking a few mins. Add chicken broth to deglaze pan and orange juice, scraping up the yummy bits.
Pour in the olives and again season with salt/pepper if needed. Return chicken to pot and cover for 30 mins on a simmer. Remove cover and cook 30 more minutes. Remove chicken and shred it off the bone. To the sauce, add the cream and then I like to run the sauce through a strainer. Pour sauce
over the chicken and if using the olives, take them out of the strainer and place on top of the chicken.
