Braised Chicken with Olives, Carrots, and Chickpeas

Name: Braised Chicken with Olives, Carrots, and Chickpeas
Yield: serves 4
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 1/2-inch piece fresh ginger, finely chopped (about 2 tablespoons); 1 cup low-sodium store-bought 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

January 26, 2012

Serve this stewlike 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.

Recipe notes

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