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Recipes
Braised Chicken Thighs with Italian Olives, Tomatoes, and Oranges
4 servings
1 hour, 15 minutes total (Active 30 minutes)

Ingredients

  • Reynolds Kitchens Parchment Paper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 4 bone-in, skin-on chicken thighs
  • ¼ cup Pompeian Extra Virgin Olive Oil
  • 1 ½ cups white wine (or chicken stock)
  • 1 tablespoon fresh oregano
  • ¼ bunch fresh Italian parsley
  • 1 navel orange
  • 12 Mezzetta Colossal Pitted Italian Castelvetrano Olives
  • 1 (10 oz) bag San Marzano tomatoes
  • 12 whole pitted prunes
  • 4 (8.8 oz) packs Ben’s Original Long Grain White Ready Rice
  • ½ cup grated pecorino cheese

Steps

    1. Measure out 2 square pieces of parchment the size of your large Dutch oven. Lay each parchment square flat on clean work surface, in a diamond pattern, with 1 pointed side facing you. Fold parchment diamond in half vertically, connecting two opposite corners to form triangle. Fold triangle in half horizontally, connecting two opposite corners. Fold again into quarters, then again into eighths, then again until you have a long, slim triangle.
    2. Turn Dutch oven over and line up tip of parchment triangle to center of pot; cut bottom of triangle in a curve to line up with edge of pot. Snip off ½ inch from the tip. Unfold triangle and you should have a parchment circle, about the size of your pot, with an air vent hole. Repeat process with second square of parchment; set aside.
    3. Combine in small bowl: onion and garlic powders, crushed red pepper, kosher salt, and pepper until blended. Rub chicken evenly with spice mixture (loosen skin and rub underneath); wash hands.
    4. Preheat large Dutch oven on medium 3–4 minutes. Add oil and chicken thighs, skin-side down; cook 6–8 minutes until skin is rendered and crisp. Turn chicken over, skin-side up, and continue cooking 3–4 more minutes until browned. Drain drippings, leaving 4 tablespoons in Dutch oven.
    5. Pour wine into pan and loosen bits of food left on bottom. Cover pot with 1 parchment cartouche, then reduce heat to medium-low; simmer 20 minutes until 165°F.
    6. Meanwhile, chop oregano and parsley (¼ cup) coarsely. Zest orange (1 tablespoon); peel and segment orange over large bowl, squeezing any juice into bowl. Remove segments and reserve.
    7. Drain olives (reserve ¼ cup olive brine); slice olives in half lengthwise. Halve tomatoes lengthwise. Remove and discard cartouche, then add to pot: tomatoes, orange juice, olive juice, prunes, and oregano. Stir to blend, then cover with remaining parchment cartouche; continue simmering 15 minutes until chicken is tender and at least 185°F.
    8. To serve, heat rice per package instructions. Remove and discard cartouche. Stir into chicken: orange zest, reserved orange segments, and parsley. Serve chicken over rice, then garnish with cheese.

Amount per ¼ recipe serving: Calories 630, Total Fat 38g, Sat Fat 8g, Trans Fat 0g, Chol 180mg, Sodium 1120mg, Total Carb 26g, Fiber 4g, Total Sugar 13g, (Incl. 0g Added Sugars), Protein 31g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 15%