Radio New Zealand - Te Reo Irirangi o Aotearoa

Slow Braised Chicken with Black Olives and Oranges

Chef: Adam Newell (chef/owner of Wellington restaurant, Zibibbo) as heard on Nine To Noon Monday 27 July 2009

Tags: chicken, orange

This is a nice easy and popular chicken dish that I love to cook at Zibibbo and home. This recipe uses the best part of the chicken in my opinion; the legs with the bone in - it keeps them nice and juicy. If your preference is for chicken breast then go ahead and use them, but cut the cooking time down by half, otherwise they will end up really dry.

Ingredients

• 1 tablespoon olive oil
• 6 large chicken leg quarters
• 20 gm butter
• 1 large onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 fresh bay leaf
• 120 ml sweet sherry
• 185 ml freshly squeezed orange juice, strained
• 250 ml low salt chicken stock
• 150 gm anchovy-stuffed olives
• zest and segments of 2 oranges
• 1 handful flat leaf parsley, roughly chopped

Method

Pre-heat the oven to 180 C.

Heat the oil in a large heavy-based frying pan over medium-high heat. Brown the chicken in 2-3 lots for about 5 minutes each time (or until well browned). Sit them in a large roasting tin and set aside.

Pour off all but about 1 tablespoon of oil from the pan and reduce the heat to medium. Add the butter and onion and cook until the onion is lightly golden (about 8 minutes).

Add the carrot, celery and bay leaf and cook for 10 minutes, or until the vegetables are softened and lightly golden.

Pour in all the sherry and cook for 1 minute, then add the orange zest, orange juice and stock. Bring to the boil, stirring well to scrape up any cooked-on bits.

Pour the liquid and vegetables over the chicken and bake for 1 – 1 ¼ hours, or until the chicken is almost cooked through.

Remove from the oven and cover the chicken to keep it warm. Pour the roasting juices into a small saucepan, skim off any oil that settles on top of the sauce, then bring to the boil and allow to boil for 20 minutes, or until reduced and thickened slightly.

Pour the sauce back over the chicken, scatter with the olives and orange segments and allow to bake for a further 10 minutes.

Serving Suggestion

Remove from the oven and place 1 leg on each plate. Cover with sauce, olives and oranges. Accompany with steamed rice.

Suggested wines to complement this recipe

Chardonnay
St. Clair Pioneer Block 10 -- Twin Hills 2007

Pinot Noir
Rippon Jeunesse 2007