Here’s an impressive, flavorful dinner that lets the stove do most of the work. Simmering the chicken over low heat for a long time, known as braising, is a foolproof technique that yields tender, perfectly cooked meat every time. Orange juice is a brilliant braising liquid because it infuses the chicken with juicy flavor, caramelizes the parsnips, and cooks down into a tangy sauce. Lemon juice and briny olives balance out the OJ’s sweetness, and fresh chopped flat-leaf parsley adds a pop of color. This dish is great for weeknight dinners, but also makes a show-stopping dinner party meal.
8 chicken drumsticks
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons extra-virgin olive oil
3 cups sliced parsnips
1 cup sliced red onion
1 cup fresh orange juice (from 3 oranges)
2 tablespoons fresh lemon juice
½ teaspoon ground cumin
½ cup pitted green olives
chopped fresh flat-leaf parsley, for serving
Sat fat 4g
How to Make It
Season the chicken with the salt and pepper. Heat the oil in a large pot over medium-high; cook the chicken in batches until browned, 4 minutes on each side. Remove the chicken; reserve 1 tablespoon of the drippings in pot.
Reduce heat to medium; add the parsnips and cook, stirring, until lightly browned, 2 minutes. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in the orange juice, lemon juice, and cumin.
Add the chicken and olives; cover and simmer, 30 to 35 minutes. Serve garnished with parsley.
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