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Gallery Braised Chicken with Olives Credit: Charles Watson Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 tablespoon olive oil 4 whole chicken legs, skinned and cut into thighs and drumsticks (about 2 1/2 pounds) 1 medium yellow onion, cut into 1/2-inch dice 3 carrots, cut into 1/2-inch dice 2 garlic cloves, minced 1 1/2 inch piece fresh ginger, finely chopped (about 2 tablespoons) 1 cup low-sodium canned chicken broth 1 cup water 1 cup dry white wine 4 sprigs thyme 1/3 cup raisins 1/2 cup pitted and roughly chopped large green olives, such as Cerignola (about 6) 3/4 cup canned chickpeas, rinsed and drained

Gallery Braised Chicken with Olives Credit: Charles Watson

Recipe Summary Servings: 4

Braised Chicken with Olives      Credit: Charles Watson

Braised Chicken with Olives

Credit: Charles Watson

Braised Chicken with Olives

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 tablespoon olive oil 4 whole chicken legs, skinned and cut into thighs and drumsticks (about 2 1/2 pounds) 1 medium yellow onion, cut into 1/2-inch dice 3 carrots, cut into 1/2-inch dice 2 garlic cloves, minced 1 1/2 inch piece fresh ginger, finely chopped (about 2 tablespoons) 1 cup low-sodium canned chicken broth 1 cup water 1 cup dry white wine 4 sprigs thyme 1/3 cup raisins 1/2 cup pitted and roughly chopped large green olives, such as Cerignola (about 6) 3/4 cup canned chickpeas, rinsed and drained

Directions

Preheat oven to 350 degrees. In a large ovenproof skillet or Dutch oven, heat olive oil over medium heat. Place chicken pieces in skillet, being careful not to overcrowd the pan. Saute until chicken is nicely crisped and browned on both sides, about 5 minutes per side. Transfer chicken to a large plate, and set aside.

Reduce heat to medium-low; to the same skillet, add onion, carrots, garlic, and ginger. Saute, stirring frequently, until onion is soft and translucent, about 5 minutes. Add chicken broth, the water, and wine; bring to a boil, and deglaze pan by scraping up any browned bits from the bottom with a wooden spoon. Return chicken to skillet, and add thyme. Bring liquid back to a boil; cover, and transfer to the oven. Braise 45 minutes.

Remove skillet from oven, and stir in raisins, olives, and chickpeas. Return to oven; continue braising, uncovered, 20 minutes more. Remove from oven, and discard thyme. Serve hot.

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All Reviews for Braised Chicken with Olives

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All Reviews for Braised Chicken with Olives

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest