Source: Parents Magazine

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Recipe Summary test

prep:
45 mins
cook:
30 mins
total:
75 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Make it:
  • Season chicken evenly on both sides with salt and pepper.

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  • Heat 2 tablespoons of the oil in a large Dutch oven or deep skillet over medium-high heat. When the oil is hot but not smoking, add half of the chicken and cook until golden brown on both sides, about 10 minutes. Remove to a plate. Repeat with remaining 1 tablespoon oil and chicken.

  • Add onion, tomato paste, and garlic to the pot; cook and stir until the onion is softened, about 2 minutes. Add the orange juice, undrained tomatoes, balsamic vinegar, and olives. Bring to boiling, scraping bottom of pan to loosen any browned bits.

  • Return the chicken and any juices to the pot. Cover and simmer over medium-low heat about 30 minutes or until done (180°F.). Sprinkle with oregano. If you like, serve over pasta or rice.

Nutrition Facts

356 calories; fat 15g; cholesterol 155mg; saturated fat 3g; carbohydrates 14g; mono fat 8g; poly fat 3g; insoluble fiber 2g; sugars 8g; protein 41g; vitamin a 340.1IU; vitamin c 30.7mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 10.1mg; vitamin b6 0.7mg; folate 36.3mcg; vitamin b12 0.5mcg; sodium 300mg; potassium 690mg; calcium 70.7mg; iron 3.1mg.
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