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Braised Chicken with Olives, Carrots, and Chickpeas

Recipe photo courtesy of Charles Watson

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.

Source: Martha Stewart Living, June 2002
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Ingredients

Directions

Cook's Notes

Cerignola olives are large and firm enough to hold up to slow-cooking methods like braising.

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