Braised Chicken with Olives, Carrots, and Chickpeas
Crisp green Cerignola olives from southern Italy impart earthy flavor to this stewlike chicken dish. Serve over couscous or mashed potatoes, or with a crusty baguette to soak up the flavorful broth.
- Servings: 4
Photography: Charles Watson
Source: Martha Stewart Living, June 2002
- 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
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.