Reviews Add Rating & Review
Back to Braised Chicken with Olives, Carrots, and Chickpeas All Reviews for Braised Chicken with Olives, Carrots, and Chickpeas - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Braised Chicken with Olives, Carrots, and Chickpeas 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 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, roughly chopped large green olives, such as Cerignola (about 6) 3/4 cup canned chickpeas, rinsed and drained
Cook’s Notes Cerignola olives are large and firm enough to hold up to slow-cooking methods like braising.
Gallery Braised Chicken with Olives, Carrots, and Chickpeas Credit: Charles Watson
Recipe Summary Servings: 4
Gallery
Braised Chicken with Olives, Carrots, and Chickpeas Credit: Charles Watson
Braised Chicken with Olives, Carrots, and Chickpeas
Credit: Charles Watson
Braised Chicken with Olives, Carrots, and Chickpeas
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 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, 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.
Cook’s Notes Cerignola olives are large and firm enough to hold up to slow-cooking methods like braising.
Cook’s Notes
Cerignola olives are large and firm enough to hold up to slow-cooking methods like braising.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Braised Chicken with Olives, Carrots, and Chickpeas
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Braised Chicken with Olives, Carrots, and Chickpeas
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
