ORANGE ROSEMARY CHICKEN

By Kitchenbee

Martha Stewart Living/(?) – From Martha’s Kitchen
From Cooking with Eberhard Muller

Ingredients

• 3-4 lb chicken, cut into 10 serving pieces, rinsed and patted dry
• Coarse salt and freshly ground white pepper
• 1 1/2 tblsp olive oil
• 16 cipollini onions, peeled or white parts of scallions, cut into rounds
• 1/2 tsp sugar
• 1/2 small white onion, cut into 1/4 inch dice
• 3/4 cup freshly squeezed orange juice (about 2 oranges)
• Finely grated zest of 1/2 orange
• 2 tblsp freshly squeezed lemon juice (about 1/2 lemon)
• 2 garlic cloves, very finely chopped
• 1 1/2 tsp finely chopped fresh rosemary
• 1/4 tsp ground cumin
• 1/3 cup small pitted green olives, preferably Picholine or Nicoise, coarsely chopped
• 1 tblsp unsalted butter

Preparation

Step 1

Season chicken generously with salt and pepper. Heat oil in a Dutch oven over medium-high heat until it just begins to smoke. Add chicken pieces, and cook until brown, 2-3 minutes per side. Transfer to a platter or baking sheet, and set aside.

Pour all but 1 tablespoon of fat from Dutch oven. Reduce heat to medium; add Cipollini onions and sugar. Cook until onions are light golden. Add diced white onion. Cook, stirring, until all onions are light golden brown, about 5 minutes.

To Dutch oven, add orange juice, orange zest, lemon juice, garlic, rosemary, cumin and chicken. Simmer, covered 15 minutes. Add olives, and simmer, covered until chicken is tender, about 10 minutes more.

Transfer chicken to a serving platter. Swirl butter into the sauce until melted. Pour sauce over chicken, and season with salt and pepper. Best served with basmati rice.