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Braised Chicken with Olives

Braised Chicken with Olives
Charles Watson

Today’s recipe feature is Braised Chicken with Olives. It’s one fabulous meal in a pot. The Mediterranean theme prevails with fresh thyme, ginger, raisins and chickpeas in the mix. You can serve this satisfying food goodness over a bit of couscous or mashed potatoes. Healthy and joyous eating!

Braised Chicken with Olives (Recipe courtesy Martha Stewart)

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 ½ 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
  • ½ cup pitted and roughly chopped large green olives, such as Cerignola (about 6)
  • ¾ cup canned chickpeas, rinsed and drained

Preparation:

Preheat oven to 350F 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. Sauté 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. Sauté, 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. Serving yield = four.