1 whole chicken, cut into pieces
1/2 cup fresh orange juice
1/2 cup dry white wine
1/2 orange zest - cut in strips
3/4 tsp salt
3/4 tsp pepper
3/4 tsp paprika
1/4 c olive oil
1 onion (finely chopped)
8 green olives (pitted and blanched in boiling water for few seconds to remove salt)
Mint or dill for garnish
1. Combine the chicken parts, orange juice, wine, zest, salt, paprika and pepper in a large container and marinate in the fridge for 2 hours.
2. Lift the chicken out of the marinade; pat it dry and reserve the chickenand marinade separately.
3. In a deep heavy skillet or shallow pan, large enough to hold the chicken in one layer, heat oil over medium-high heat. Brown the chicken on all sides and transfer it to a plate.
4. In the same pan, cook the onions over low heat until they start to change color. Pour in the marinade and simmer gently for 10 minutes, stirring occasionally.
5. Return the chicken to the pan and simmer it, partially covered, basting the chicken with the pan juices and turning the pieces over very low heat for about 35 minutes or until the chicken juices run clear when the flesh is pierced with a sharp knife.
6. Transfer the chicken to a serving platter and keep it warm in a slightly heated oven. Skim off any excess fat.
7. Add olives to pan and boil rapidly over high heat until glossy and the sauce becomes the thickness you want. Pour over the chicken and sprinkle with mint.