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Orange Braised Chicken Recipe

Course Entree
Cuisine Italian International
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Florentina


  • 8 chicken thighs
  • 1 yellow onion cut into eights
  • 2 inch yellow carrots cut into 1 pieces
  • 1 inch red bell pepper cut into 1 pieces
  • 1 inch yellow bell pepper cut into 1 pieces
  • 3 leaves bay
  • 1 tsp red pepper flakes + more to taste
  • Sea salt to taste
  • Black pepper to taste
  • 10 peppercorns
  • The juice from 1 organic orange
  • The juice from 1/2 lemon
  • Zest from 1 organic orange
  • 2 strips of orange peel
  • 1 orange sliced
  • 2 c water
  • Parsley for garnish
  • 2 tbsp extra virgin olive oil


  • Pat the chicken dry with paper towels and allow it to sit at room temperature for 20 minutes. season it well with sea salt and black pepper on both sides.
  • Add a lug of olive oil to a heavy cast iron pot and brown the chicken on medium high flame until nice and golden. Transfer to a plate and keep warm.
  • Add the remaining olive oil to the pan and saute the onion and carrots until they start to get a little color. Stir in the bell peppers, bay leaves, orange peel, red pepper flakes, peppercorns and squeeze in the orange juice. Stir with a spatula trying to get any brown bits from the bottom of the pot. Add the chicken back into the pot and cover it with the water. Bring to a gentle simmer,cover with a tight lid and cook for 45 minutes or until the chicken is cooked through and fork tender.
  • Turn off the flame and stir in the lemon juice. Adjust seasonings to your taste with the sea salt. Ladle into bowls and serve with a nice drizzle of extra virgin olive oil, some of the orange slices on top and garnished with the parsley.