Israeli Chicken a La Sabra

Servings: 4-6 Ingredients: 2 lb Chicken pieces , 8 pieces 1/2 cup Orange juice, fresh 1/2 cup Dry white wine 1/2 Orange zest, cut in strips 3/4 tsp Salt 3/4 tsp Pepper 3/4 tsp Paprika 1/4 cup Olive oil 1 Onion, finely chopped 8 Green olives, 'stoned', blanched in boiling water for few seconds to remove salt, purchase at Greek or Middle Eastern store Mint, or dill for garnish

Cooking Instructions: In large glass bow, combine chicken parts, orange juice, wine, zest, salt, paprika and pepper. Let marinate in fridge for 2 hours. Lift chicken out of marinade; pat dry and reserve chicken & marinate separately. In deep heavy skillet or shallow pan large enough to hold chicken in one layer; heat oil over medium-high heat. Brown chicken on all sides; transfer to plate. In the same pan, cook onion over low heat until it starts to change color. Pour in marinade and simmer gently for 10 minutes, stirring occasionally. Return chicken to pan and simmer, partially covered, basting the chicken with pan juices and turning the pieces over very low heat for about 35 minutes; or until chicken juices run clear when flesh is pierced with a sharp knife. Transfer chicken to warm serving platter and keep warm. Skim off excess fat. Add olives to pan and boil rapidly over high heat until glossy and starting to thicken. Pour over chicken and sprinkle with meat.

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