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.
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.