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.

No additional tips available.

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

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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.

Chicken with Olives, Raisins, and Onions

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