INGREDIENTS
6
Chicken legs and thighs
4
Garlic cloves
1
Orange, cut into 1/4-inch slices
3
Shallots
1 1/4 cups
Chicken stock
3/4 cup
Green olives
1
Salt and freshly ground pepper
2 tbsp
Olive oil
2 tbsp
Butter, unsalted
1 cup
Chardonnay wine reduction