Maple and Orange Glazed Carrots

1 tablespoon olive oil
1 tablespoon butter
2 pound carrots - peeled and cut into 1/4-inch slices
3 cup - chicken stock
1/2 teaspoon orange zest
1/4 cup orange juice
3 tablespoon butter (unsalted)
3 tablespoon maple syrup
1/2 teaspoon red chile flakes - ground
1 pinch salt and pepper

Heat a deep saute pan or Dutch oven to medium-high. Add the oil and 1 tablespoon of butter. Once the butter melts, add the carrots. Saute for about a minute until the carrots get a little color on them. Add the chicken stock. Turn the heat down to medium-low. Simmer the carrots until they can be pierced with a paring knife. Add more stock if necessary. By time the carrots are cooked there should be about a 1/2 cup of stock remaining. Add the zest, juice, 2 tablespoons of butter, maple syrup, chile flakes and seasoning. Turn the heat up to medium-high and saute the carrots until a glaze forms.