Follow these steps for perfect results
olive oil
chicken legs
skinned and cut into thighs and drumsticks
yellow onion
cut into 1/2-inch dice
carrots
cut into 1/2-inch dice
garlic cloves
minced
fresh ginger
finely chopped
low-sodium chicken broth
water
dry white wine
thyme
raisins
green olives
pitted and roughly chopped
canned chickpeas
rinsed and drained
Preheat the oven to 350F.
Heat olive oil in a large ovenproof skillet or Dutch oven over medium heat.
Brown chicken pieces in the skillet on both sides, about 5 minutes per side. Do not overcrowd the pan.
Transfer the chicken to a plate and set aside.
Reduce heat to medium-low.
Add onion, carrots, garlic, and ginger to the skillet.
Sauté until the onion is soft and translucent, about 5 minutes.
Add chicken broth, water, and wine to the skillet.
Bring to a boil and deglaze the pan, scraping up any browned bits from the bottom.
Return the chicken to the skillet and add thyme.
Bring the liquid back to a boil, then cover and transfer to the oven.
Braise for 45 minutes.
Remove the skillet from the oven and stir in raisins, olives, and chickpeas.
Return to the oven, uncovered, and braise for 20 minutes more.
Remove from the oven and discard the thyme.
Serve hot.
Expert advice for the best results
For a richer flavor, brown the chicken in batches.
Adjust the amount of wine depending on your preference.
Serve with couscous or rice to soak up the sauce.
Everything you need to know before you start
20 minutes
The dish can be made a day ahead and reheated.
Serve in a shallow bowl, garnished with fresh parsley.
Serve over couscous or rice.
Serve with a side of crusty bread.
A crisp dry rosé complements the savory flavors of the dish.
Discover the story behind this recipe
Commonly found in Mediterranean cuisine
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