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Braised Chicken with Olives

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Recipe photo courtesy of Charles Watson

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.

Source: Martha Stewart Living, June 2002
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  • 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

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