Braised Chicken with Olives

Yields4 ServingsPrep Time15 minsCook Time1 hr 5 minsTotal Time1 hr 20 mins

 1 tbsp extra-virgin olive oil
 2 garlic cloves, minced
 1 cup low-sodium chicken broth
 1 cup dry white wine
 4 whole chicken thighs
 ½ cup sliced carrots
 2 tbsp fresh ginger, chopped
 1 cup water
 2 sprigs rosemary
 2 bay leaves

1

Preheat oven to 350 degrees. In a large skillet or Dutch oven, bring olive oil to medium heat. Add chicken thighs. Sauté until chicken thighs are crispy and brown on both sides (roughly 5 minutes per side). Move chicken to a large dish and set aside for now.

2

Reduce heat to medium-low. Add carrots, garlic, and ginger to skillet or Dutch oven. Sauté while stirring often until carrots are softened, but not mushy (about 5 minutes). Add chicken broth, water, and wine and bring to a boil. Scrape off any stuck on material using a wooden spoon or spatula. Move chicken back to skillet and add rosemary and bay leaves. Bring combination to a boil and cover.

3

Move skillet to oven and braise for 45 minutes. Remove from oven, and stir in olives.

4

Return to oven and braise for 20 minutes. Remove from oven, and discard rosemary and bay leaves. Serve.

Tip: add 3/4 cup of chickpeas (rinsed and drained) if you want to pack even more protein in this dish.

Ingredients

 1 tbsp extra-virgin olive oil
 2 garlic cloves, minced
 1 cup low-sodium chicken broth
 1 cup dry white wine
 4 whole chicken thighs
 ½ cup sliced carrots
 2 tbsp fresh ginger, chopped
 1 cup water
 2 sprigs rosemary
 2 bay leaves

Directions

1

Preheat oven to 350 degrees. In a large skillet or Dutch oven, bring olive oil to medium heat. Add chicken thighs. Sauté until chicken thighs are crispy and brown on both sides (roughly 5 minutes per side). Move chicken to a large dish and set aside for now.

2

Reduce heat to medium-low. Add carrots, garlic, and ginger to skillet or Dutch oven. Sauté while stirring often until carrots are softened, but not mushy (about 5 minutes). Add chicken broth, water, and wine and bring to a boil. Scrape off any stuck on material using a wooden spoon or spatula. Move chicken back to skillet and add rosemary and bay leaves. Bring combination to a boil and cover.

3

Move skillet to oven and braise for 45 minutes. Remove from oven, and stir in olives.

4

Return to oven and braise for 20 minutes. Remove from oven, and discard rosemary and bay leaves. Serve.

Braised Chicken with Olives