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Vinegar Chicken with Oranges and Olives Recipe

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4.2 from 8 reviews

This vibrant Vinegar Chicken with Oranges and Olives recipe combines succulent bone-in, skin-on chicken thighs with the tangy brightness of distilled white vinegar and Castelvetrano olive brine. The addition of sweet orange slices and briny olives creates a perfect balance of flavors. Pan-seared and then oven-baked to juicy perfection with a crispy skin, this dish brings a sophisticated Mediterranean flair to your dinner table.

  • Total Time: 1 hour
  • Yield: Serves 4 to 5

Ingredients

Chicken

  • 3 pounds bone-in, skin-on chicken thighs (about 8 thighs)
  • 2 ½ teaspoons kosher salt, divided
  • 1 tablespoon extra-virgin olive oil

Flavorings and Sauce

  • 1 orange, thinly sliced
  • ½ cup distilled white vinegar
  • ½ cup Castelvetrano olive brine
  • 1 bay leaf
  • 2 garlic cloves, smashed
  • ½ teaspoon crushed red pepper flakes, plus more for serving
  • ½ teaspoon freshly cracked black pepper
  • ½ cup Castelvetrano olives

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) and position a rack in the center to ensure even cooking.
  2. Season the chicken: Pat the chicken thighs dry and season all over with 2 teaspoons of kosher salt to enhance flavor.
  3. Sear the chicken: Heat the olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add chicken thighs skin side down and cook until golden brown, about 5 minutes. Flip and brown the other side for approximately 3 minutes. Remove the chicken from the skillet and set aside on a plate.
  4. Cook the oranges: Arrange the orange slices in a single layer in the skillet. Cook them until they soften and begin to brown on the rinds, about 2 to 3 minutes per side.
  5. Add liquids and aromatics: Flip the orange slices, then add the distilled white vinegar, Castelvetrano olive brine, bay leaf, smashed garlic cloves, crushed red pepper flakes, and the remaining ½ teaspoon kosher salt. Stir gently to combine.
  6. Bake the chicken: Nestle the seared chicken thighs on top of the orange slices in the skillet, pouring any accumulated juices over the top. Place the skillet in the oven and bake for about 30 minutes or until the chicken skin is golden brown and the internal temperature reaches 165°F (74°C) using an instant-read thermometer.
  7. Baste and add olives: Remove the skillet from the oven. Using a spoon, baste the chicken with the pan sauce. Sprinkle freshly cracked black pepper and add the Castelvetrano olives around the chicken. Return to the oven and bake for an additional 10 minutes until the olives are warmed through.
  8. Serve: Transfer the chicken, oranges, and olives to a large serving platter. Pour the pan sauce over everything and sprinkle more crushed red pepper flakes, if desired. Serve immediately for a delicious, tangy, and warmly spiced meal.

Notes

  • Bone-in, skin-on chicken thighs provide the best flavor and texture, but you can substitute with bone-in chicken quarters if desired.
  • Use an ovenproof skillet or cast iron pan to easily transition from stovetop searing to oven baking.
  • Castelvetrano olives are mild and buttery; if unavailable, green olives with pits removed can be used as a substitute.
  • Adjust red pepper flakes quantity based on your spice preference.
  • Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://recipesvibe.com/vinegar-chicken-with-oranges-and-olives-recipe/