Chicken with Olives, Raisins, and Onions Recipe

Name: Chicken with Olives, Raisins, and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken breast halves on the bone; 6 whole chicken legs; Kosher salt and freshly ground pepper; 1/3 cup pure olive oil; 1 1/2 cups dry white wine; 1/3 cup sherry vinegar; 1 1/2 pounds cipolline onions, peeled but with root ends kept intact; 1 1/4 pounds green olives, pitted; 1 1/2 cups golden raisins (about 7 ounces); 4 to 6 cups chicken stock or canned low-sodium broth; 4 whole cloves; 2 bay leaves; Two 2 1/2-inch-long cinnamon sticks; 1/2 tablespoon whole black peppercorns; 3/4 cup pine nuts (4 1/2 ounces)

Servings: persons

6 chicken breast halves on the bone
6 whole chicken legs
Kosher salt and freshly ground pepper
1/3 cup pure olive oil
1 1/2 cups dry white wine
1/3 cup sherry vinegar
1 1/2 pounds cipolline onions, peeled but with root ends kept intact
1 1/4 pounds green olives, pitted
1 1/2 cups golden raisins (about 7 ounces)
4 to 6 cups chicken stock or canned low-sodium broth
4 whole cloves
2 bay leaves
Two 2 1/2-inch-long cinnamon sticks
1/2 tablespoon whole black peppercorns
3/4 cup pine nuts (4 1/2 ounces)

1
Season the chicken with salt and pepper.
2
In a very large enameled cast-iron casserole, warm the olive oil.
3
Add the chicken pieces in batches and brown over high heat, about 5 minutes per side.
4
Remove the chicken to a platter and discard the oil from the casserole.
5
Add the wine and vinegar and boil over high heat, stirring, until reduced by half, about 6 minutes.
6
Return the chicken to the casserole and add the onions, olives, raisins and enough stock to cover two-thirds of the chicken.
7
Tie the cloves, bay leaves, cinnamon sticks and peppercorns in cheesecloth and add them to the casserole.
8
Bring to a simmer over moderately high heat and cover.
9
Cook over very low heat until the chicken and onions are tender, 1 to 1 1/2 hours.
10
Skim off the fat.
11
Taste the cooking liquid and, if necessary, remove the solids and boil it down until it is full-flavored.
12
Return the solids to the casserole and season with salt and pepper.
13
In a small skillet, toast the pine nuts over moderately low heat until lightly browned, 3 to 4 minutes.
14
Sprinkle the chicken with the pine nuts and serve.

1212

kcal

Calories

Fat

Carbs

132

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 15 ingredients. The key ingredients include: 6 chicken breast halves on the bone, 6 whole chicken legs, Kosher salt and freshly ground pepper, 1/3 cup pure olive oil, and more.

Yes, Chicken with Olives, Raisins, and Onions 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!

Chicken with Olives, Raisins, and Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions