Chicken with Green Olives, Orange, and Sherry

Chicken with Green Olives, Orange, and Sherry
Photo by Scott Peterson


  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1/3 cup brine-cured green olives (such as picholine)
  • 1 cup low-salt chicken broth
  • 1 cup shallots
  • 1 orange
  • 1 4 3/4-pound chicken
  • + 2 more ingredients
    • 2 garlic cloves
    • 1 cup medium Sherry

Preheat oven to 425°F. Heat oil in large ovenproof skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until skin is crisp and browned, about 6 minutes per side. Transfer chicken to plate. Reduce heat to medium-high. Drain all but 2 tablespoons drippings fr...

View full recipe at Epicurious


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