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Braised Chicken with Olives

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Serve this stew-like chicken dish over couscous or mashed potatoes, or with a crusty baguette to soak up the flavorful broth. We used Cerignola olives from southern Italy; they are large and firm enough to hold up to slow-cooking methods like braising. Fresh thyme, ginger, raisins, and chickpeas reinforce the Mediterranean theme.

  • Servings: 4

Photography: Charles Watson

Source: Martha Stewart Living, June 2002

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

  1. 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.

  2. 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.

  3. 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.

Reviews Add a comment

  • MS10173931
    5 DEC, 2016
    Martha taught me how to braise and this is my favorite way to cook now. My Husband and I love everything we have ever braised and I mix all of her ideas and have excellent outcomes. Chicken and pork chops the best to pick up all the favors. Adding all types of olives, raisins, capers, beans and vegetables are great choices. Liquids usually are 3/4 cup chicken stock and. 1/2 cup wine add 1 tablespoon tomato paste and any herbs you have on hand. In 45 min. you have perfection.
    Reply
  • MS10173931
    27 AUG, 2014
    Everyone needs to learn braising and this is an outstanding recipe to initiate you. The chicken falls off the bone and the flavor is wonderful. The addition of raisins, olives and beans is so very tasty and I plan to use this recipe many more times for my family. Thanks MS
    Reply