20141223 2013361 e1419832212416 721x541 - Braised Chicken with Satsuma, Tangerine and Green Onion
CSA Away, Dinner, Entrees, Poultry

Braised Chicken with Satsuma, Tangerine and Green Onion

Scroll to recipe

I am all about the braised meats in the winter time. Braising is the perfect combination of pan frying and stewing. It has everything I love, crispy browned skin, tender juicy meat and a rich, slow cooked, savory sauce.  I found this braised chicken recipe on Martha Stewart (I love her, can you tell) but it sounded very similar to the Pan Seared Mahi Mahi recipe I made the previous week so I decided to omit the green olives to make it a little different.  It really looked, smelled and tasted fantastic.

Delightful Recipe

Serves 7
Adapted from Martha Stewart


  • 1 chicken (3 1/2 to 4 pounds), cut into pieces
  • Coarse salt
  • 1 Tablespoon olive oil
  • 2 big, fistful size bunches of green onions cut into slices on the diagonal
  • 6 small oranges or tangerines, 3 for juicing and 3 peeled and pulled into segments


  • Preheat oven to 450 degrees. Heat a large cast-iron skillet over medium-high until hot but not smoking, about 1 minute. Season chicken with salt. Swirl oil in skillet. Working in batches if needed, add chicken, skin side down, and brown on one side, about 5 minutes.
  • Turn chicken, skin side up, and add scallions, orange zest, orange segments and juice to skillet. Transfer to oven and cook until chicken is cooked through, 15 to 20 minutes.



Delicious menu, a very Happy New Year!!

[…] made a version of this dish before when I was in New Orleans.  However, this version is much simpler and therefore easier to make.  When the ingredients are […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Book Course