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In a very large skillet, heat 1 tablespoon oil over medium-high heat. Add frozen chicken, bone sides up; drizzle with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon pepper. Cook about 10 minutes or until browned. Turn chicken; sprinkle with the remaining 1/2 teaspoon pepper. Cook about 10 minutes more or until browned. Remove from skillet. Drain.
Meanwhile, finely shred 1 teaspoon peel from one of the oranges. Squeeze juice from the orange (you should have 1/4 to 1/3 cup). Peel and section the remaining orange; set aside.
Carefully add wine to skillet. Bring to a boil, stirring to scrape up any crusty browned bits. Reduce heat. Simmer, uncovered, for 2 to 3 minutes or until wine is reduced by half.
Add broth, olives, bay leaves, Italian seasoning, capers, orange peel and orange juice. Bring to a boil. Return chicken to skillet; reduce heat. Simmer, covered, for 20 to 25 minutes or until chicken is done (at least 175°F). Remove chicken from skillet; cover and keep warm.
For sauce, simmer wine mixture, uncovered, for 8 to 10 minutes or until slightly thickened and reduced by half. Remove and discard bay leaves.
Serve chicken on top of couscous. Spoon sauce over chicken and garnish with orange sections and parsley.