Spanish Chicken With Oranges Olives

This is a great weeknight dish i adapted from a bon apetit magazine recipe. Very nice in spring before the good local produce appears at the market.

Preheat oven to 425f heat oil in a large oven-proof skillet over high heat.

Sprinkle chicken pieces with salt and pepper and brown in oil until skin is crisp , about 6 minutes per side.

Transfer chicken to a plate and reduce heat to medium.

Drain all but 2 tbsp drippings from skillet.

Add shallots and cook , stirring , until beginning to brown.

Add garlic and stir for 30 seconds.

Add sherry , boil until reduced by half.

Then add chicken broth , orange juice and grated rind.

Boil one more minute.

Return chicken pieces to pan , skin side up.

Arrange orange wedges and olives around chicken , and place some shallots atop the ckicken.

Bake uncovered for about 20 minutes , until done through.

Place chicken on a platter.

Bring juices to a boil on the stove and stir in the honey , to thicken , about 5 minutes.

Pour the sauce , oranges , olives , and shallots over the chicken and serve.

Great with rice or cous-cous and lightly sauteed greens.

whole chicken, olive oil, shallot, garlic cloves, madeira wine, chicken broth, orange juice, orange, spanish olives, honey