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1 whole chicken (preferably organic/free range) cut into pieces
1/2 cup fresh orange juice
1/2 cup dry white wine
1/2 orange zest - cut in strips
1 tsp salt
1 tsp pepper
1 tsp paprika
1/4 cup olive oil
1 onion, finely chopped
8 green olives, pitted
fresh mint for garnish

Cooking process:
1. Combine the chicken parts, orange juice, wine, zest, s&p and paprika in a large container and marinate in frig minimum 2 hours.
2. LIft the chicken out of the marinade; pat it dry and reserve chicken and marinade separately.
3. In a deep, heavy skillet 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 plate.
4. In the same pan, cook the onions over low heat till start to change color. Pour in marinade and simmergently 10 min.
5. Return chicken to pan and simme, partially covered, basting with pan juices. Cook till juices run clear (about 35 minutes).
6. Transfer chicken and keep warm in slightly heated oven.
7. Add olives to pan and boil rapidly over high heat till glossy & thick. Pour over chicken and sprinkle with mint.

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