Good, but chicken kind of bland. Try marinating
- 3 Tbsp EVOO
- Zest and juice of 1 orange
- 1/4 C golden raisins
- 1 1/2 C white rice
- 1 bay leaf
- Salt and pepper
- 3 1/2 C chicken stock
- 5 bacon slices, chopped
- 2 sprigs fresh rosemary, leaves finely chopped
- 4 boneless skinless chicken breasts
- 1 large onion, thinly sliced
- 2 celery ribs, finely chopped
- 3 large garlic cloves, chopped
- 1 tsp dried thyme, 1/3 palmful
- 1/2 tsp red pepper flakes
- 1/2 C white wine
- 12 Sicilian green olives, pitted & halved
- 2 jarred roasted red peppers,
- 1/4 C fresh parsley, chopped coarsely chopped
Heat pot w/tight fitting lid over med-high heat. Add 1 Tbsp EVOO. Add orange zest, raisins, rice, bay leaf, salt & pepper & stir to coat in oil. Add 2 1/2 C chicken stock. Bring to boil, cover, reduce heat to simmer. Cook 15-18 min.(until rice tender). Discard bay leaf.
Large skillet over med-high heat w/remaining EVOO. Add bacon, cook until crispy (2-3 min). In dish, combine juice of 1/2 orange, 1/2 the rosemary, salt & pepper. Add chicken & turn to coat.
Remove the bacon from the skillet to paper-towel-lined plate & reserve. Return skillet to heat & add seasoned chicken. Cook for 5-6 min each side, or until cooked through. Remove chicken to a plate & cover loosely w/foil. Return skillet to heat & add onions, celery, garlic, thyme, red pepper flakes, salt, pepper, & remaining rosemary. Cook about 3 min., stirring frequently until onions slightly tender. Add juice of 1/2 an orange & wine, cook 1 min. then add the remaining C of chicken stock & olives & bring to bubble. Return chicken to skillet & cook 3 more min. Add red peppers, parsley & bacon. Stir. Serve chicken & sauce over rice.
Rachael Ray