Chicken Family friendly

Chicken with sherry, orange and olives

Name: Chicken with sherry, orange and olives
Yield: 6
Ingredients: 1 tablespoon olive oil; 6 large chicken marylands (about 225g each); 20g unsalted butter; 1 large brown onion, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 1 fresh bay leaf; 1/4 cup (60ml) fino (dry) sherry; 1/4 cup (60ml) manzanilla (dry) sherry; 2 1/2 teaspoons shredded orange zest; 3/4 cup (185ml) freshly squeezed orange juice, strained; 1 cup (250ml) homemade or reduced-salt chicken stock; 150g (about 1 cup) Spanish anchovy-stuffed green olives; 1 navel orange, peeled, cut into 1.5cm cubes; Flat-leaf parsley leaves, to sprinkle

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This chicken recipe evokes happy memories of those sunny, colourful stretches of Spain – coastal pockets lined with orange trees and olive groves.

1 tablespoon olive oil
6 large chicken marylands (about 225g each)
20g unsalted butter
1 large brown onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 fresh bay leaf
1/4 cup (60ml) fino (dry) sherry
1/4 cup (60ml) manzanilla (dry) sherry
2 1/2 teaspoons shredded orange zest
3/4 cup (185ml) freshly squeezed orange juice, strained
1 cup (250ml) homemade or reduced-salt chicken stock
150g (about 1 cup) Spanish anchovy-stuffed green olives
1 navel orange, peeled, cut into 1.5cm cubes
Flat-leaf parsley leaves, to sprinkle

Method

1.

Preheat the oven to 180°C.
2.

Heat the oil in a large heavy-based frying pan over medium-high heat. Working in 2 or 3 batches, brown the chicken pieces for about 5 minutes or until well browned. Sit them in a large roasting dish and set aside.
3.

Pour off all but 1 tablespoon of oil from the pan and reduce the heat to medium. Cook butter and onion for 8 minutes or until onion is lightly golden. Add carrot, celery and bay leaf and cook for about 10 minutes or until vegetables are softened and lightly golden.
4.

Add sherry and cook for 1 minute, then add orange zest, orange juice and stock. Bring to the boil, stirring well to scrape up any cooked-on bits. Pour mixture over chicken and bake for 1 - 1 1/4 hours or until chicken is golden and almost cooked through.
5.

Remove roasting dish from the oven and pour juices into a small saucepan, then cover chicken in the dish to keep warm. Skim off any oil that settles on top of the sauce. Bring to the boil, then simmer for 20 minutes over medium heat or until reduced and thickened. Pour sauce over chicken, scatter with olives and orange and bake for a further 10 minutes. Serve topped with parsley, accompanied by creamy mashed potato and a green salad.