Braised Chicken With Cumquats & Green Olives
Created by Tisme on May 7, 2016
- Servings: 4
- Prep Time: 10m
- Cook Time: 1 10h
- Recipe #23708
Ingredients
- 1.2 kg chicken drumsticks (skin on, 8 drumsticks)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 medium yellow onion (sliced into 1cm half-rounds)
- 4 garlic cloves, crushed
- 1 cup white wine
- 2 bay leaves
- 3 cups chicken stock
- 1 cup sliced kumquat (halved and deseeded)
- 1 cup sliced green olives (halved, deseeded)
How to Make
-
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.
Nutritional Facts
- 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