Olive This World Martini Chicken

1. Pat the chicken dry and season all over with the salt, pepper, and cayenne.

2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high. Brown the top side of the chicken for 5 minutes. Flip and brown the bottom side for 3 minutes. The skin should be crispy and brown. Remove the chicken to a clean plate and set aside.

3. Heat the remaining tablespoon olive oil in the same skillet. Place the orange halves in the skillet, cut side down and sear them for about 3 to 4 minutes, or until they begin to char and become fragrant. Transfer the oranges to a separate clean plate and set aside.

4. Turn off the heat. Whisk the wine, water, lime juice, and chicken base together in a large measuring cup. Pour the liquids into the skillet. Place the chicken in the skillet skin side up and turn the heat back on to medium. Sprinkle the olives over the chicken. If some of the olives fall into the liquid in the skillet, don’t worry. You’ll scoop them up with the sauce later on.

5. Cover the skillet and continue to cook the chicken for 35-40 minutes, or until no longer pink and the juices run clear.

6. Divide the chicken among two plates. Use a ladle to draw up the sauce in the skillet, making sure to get as many olives as possible, and pour over the chicken. Tuck the orange halves next to the chicken. (You can squeeze a little of the juice over the chicken, or let your guests do it themselves.) Garnish with chopped fresh parsley.

Tip: This zingy chicken dinner goes great with a side of my Fried Comino Potatoes with Pimento. If you used olives with pimento for this recipe and removed the pimento, you can use it up in this side dish.