Chicken with olives and orange zest

Description

Place the flour on a plate. Dredge the chicken in the flour, shaking off the excess. Heat 1 tablespoon of oil in a skillet over medium heat. Cook the chicken in several batches until golden brown, about 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Add the remaining tablespoon of oil to the skillet. Sauté the onion and garlic, stirring frequently, until the onion becomes soft, about 7 minutes. Add the broth, tomato paste, olives, and orange zest, and season with salt. Bring to a boil. Return the chicken to the skillet. Cover, reduce heat, and simmer gently, turning the chicken once or twice, until tender, about 20 minutes. Serve hot.

Instructions