Prep 15 mins
Cook 30 mins
Food & Wine. 1998 "With chicken, the preparation dictates the wine choice. Here, the bay leaves and roasted peppers call for a fruity, herbaceous white. Try a California Sauvignon Blanc"
- 1⁄4 cup olive oil
- 8 bay leaves
- 8 chicken thighs (about 3 pounds)
- salt & freshly ground black pepper
- 1 medium onion, coarsely chopped
- 2 garlic cloves, minced
- 1⁄4 cup dry white wine
- 1 (15 ounce) can chickpeas, drained and rinsed
- 3⁄4 cup chicken stock
- 1 large roasted red pepper, cut into thin strips
- 1⁄4 cup coarsely chopped flat leaf parsley
- In a large skillet, heat 2 tablespoons of the olive oil until almost smoking. Add the bay leaves.
- Season the chicken thighs with salt and pepper, add to the skillet and cook over moderately high heat until well-browned, about 5 minutes per side.
- Transfer the chicken to a plate and pour off all but 1 tablespoon of the fat from the pan; leave the bay leaves in the pan.
- Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
- Stir in the garlic and cook until fragrant, about 1 minute. Add the wine and cook, scraping up any browned bits from the bottom of the pan, until almost evaporated, about 2 minutes.
- Return the chicken to the skillet. Add the chickpeas and 3/4 cup of the chicken stock.
- Cover and cook over moderately low heat until the chicken is tender, 17 to 20 minutes.
- Discard the bay leaves and transfer the chicken to a platter. Stir the pepper strips and parsley into the chickpeas and season with salt and pepper; add a little chicken stock to the chickpeas if they seem dry.
- Spoon the chickpea mixture over the chicken and serve.