Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.
Chicken with Orange and Olives
Serves 2
| 2 tablespoons olive oil |
| 4 tablespoons butter |
| 2 whole chicken legs |
| 1 cup chicken stock |
| 1 teaspoon dried thyme leaves |
| 12 black olives, pitted |
| 1 orange, cut in half and then into thin slices |
| 1 tablespoon freshly chopped parsley |
| salt |
| freshly ground black pepper |
| Heat the oil and half the butter in a shallow pan. Brown the chicken pieces on both sides, then add the chicken stock. Stir in the thyme, olives, and the orange slices. Cover and simmer gently for 20 minutes |
| Check that the chicken is cooked- when pierced with the point of a knife the juices should run clear-then remove the pieces to a warm serving plate. |
| Taste the sauce, add the parsley, and season with pepper and very carefully, if at all, with salt. Turn up the heat and reduce the liquid by bubbling down to 2/3 cup, then whisk in the remaining. butter. The sauce will be shiny and slightly thickened when it is ready. |
| Plate the chicken pieces and pour over the sauce. Serve with a starchy accessory, such as wide noodles or steamed potatoes. |
