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Chicken with Green Olives, Orange, and Sherry
- 2 tablespoons olive oil
- 1 4 3/4-pound chicken, cut into 8 pieces
- 1 cup sliced shallots (about 3 large)
- 2 garlic cloves, minced
- 1 cup medium Sherry
- 1 cup low-salt chicken broth
- 1 orange, halved lengthwise, each half cut into 5 wedges
- 1/3 cup brine-cured green olives (such as picholine)
- 1 tablespoon honey
Directions:View on Bon Appetit
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