Preparation

1 Preheat oven to 350 F.

2 In gallon size plastic bag with zipper top, combine flour, salt and pepper. Add chicken thighs, seal bag, and toss to completely coat with flour mixture.

3 In large, oven-proof sauté pan, warm olive oil over medium high heat. Remove chicken from bag, shake off excess flour and place in pan, skin side down.

4 Cook chicken over medium high heat until golden brown, turning once, about 5 minutes per side.

5 While chicken is cooking, peel long strips of zest (skin of the orange with none of the white pitch) from the orange with vegetable peeler.

6 When chicken is browned, add whole peeled garlic cloves to pan, placing around chicken. Reduce heat to medium and cook one minute.

7 Add orange juice and bring to a boil; cook for 3 minutes. Add chicken stock, again bring to a boil and cook another 3 minutes. Add bay leaves, olives, saffron and orange zest to the pan. Cover and place pan in oven.

8 Cook chicken until fork can be easily inserted into chicken, about 50 minutes. Remove chicken from pan and place on serving platter.

9  Place pan back on stove and bring to a boil; boil for 5 minutes more.

10 Remove bay leaves and remaining garlic pieces; spoon sauce over chicken, top with parsley and serve.

Source: National Chicken Council