Braised Chicken with Olives, Carrots, and Chickpeas

Name: Braised Chicken with Olives, Carrots, and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 350F.
2
In a large ovenproof skillet or Dutch oven, heat the olive oil over medium heat.
3
Place the chicken pieces in the skillet, being careful not to overcrowd the pan.
4
Saute until the chicken is nicely crisped and browned on both sides, about 5 minutes per side.
5
Transfer the chicken to a large plate, and set aside.
6
Reduce heat to medium-low; to the same skillet, add the onion, carrots, garlic, and ginger.
7
Saute, stirring frequently, until the onion is soft and translucent, about 5 minutes.
8
Add the chicken broth, the water, and wine; bring to a boil, and deglaze the pan by scraping up any browned bits from the bottom with a wooden spoon.
9
Return the chicken to the skillet, and add the thyme.
10
Bring the liquid back to a boil; cover, and transfer to the oven.
11
Braise 45 minutes.
12
Remove the skillet from the oven, and stir in the raisins, olives, and chickpeas.
13
Return to the oven; continue braising, uncovered, 20 minutes more.
14
Remove from oven; discard the thyme.
15
Serve hot.
16
(Per serving)
17
Calories: 406
18
Fat: 14g
19
Cholesterol: 139mg
20
Carbohydrate: 26g
21
Sodium: 868mg
22
Protein: 36g
23
Fiber: 5g

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Braised Chicken with Olives, Carrots, and Chickpeas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!