Braised Chicken With Cumquats & Green Olives
"A Jeremy Vincent recipe. The cumquats give this dish a type of sweet and sour taste. I think this could even be made in a slow cooker. When picking the cumquats, use firm cumquats that are bright orange in colour; avoid those with a greenish tint. Serve over couscous or rice Note : Cumquats are best left whole, but have been listed as halved for the system to accept it."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (228.1 g)
- Calories 258.3
- Total Fat - 13.6 g
- Saturated Fat - 2.8 g
- Cholesterol - 134 mg
- Sodium - 779.1 mg
- Total Carbohydrate - 6.5 g
- Dietary Fiber - 0.8 g
- Sugars - 1.2 g
- Protein - 24.9 g
- Calcium - 32.7 mg
- Iron - 2.5 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Note : Cumquats are best left whole, but have been listed as halved for the system to accept it.
Step 2
Rinse and pat dry the chicken drumsticks. Season them with salt and pepper.
Step 3
Heat the olive oil in a large saucepan over a medium temperature. Add the chicken to the saucepan and cook, turning occasionally, for about 15 minutes, or until skin is evenly browned. Remove chicken and transfer the chicken to a plate.
Step 4
Add the onion and garlic to the saucepan and saute over medium heat until transparent. Add the wine and bay leaves and reduce over high heat until syrupy.
Step 5
Return the chicken to the saucepan, add enough chicken stock to cover two-thirds of the chicken.
Step 6
Tuck the cumquats and olives into the stock, reduce the heat to medium-low, and simmer, covered, until the sauce is thickened and the chicken is cooked through and tender, about 40 minutes.
Step 7
Test for seasoning and adjust if needed.
Step 8
Serve over couscous or rice.
Tips
No special items needed.
0 Reviews
You'll Also Love
