Braised Chicken With Cumquats and Green Olives
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 8 chicken drumsticks, skin on
- salt and pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, sliced into 1cm half-rounds
- 4 garlic cloves, crushed
- 1 cup white wine
- 2 bay leaves
- 3 cups chicken stock
- 1 cup kumquat, halved and deseeded
- 1 cup green olives, deseeded
directions
- Rinse and pat dry the chicken drumsticks. Season them with salt and pepper.
- 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.
- 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.
- Return the chicken to the saucepan, add enough chicken stock to cover two-thirds of the chicken.
- 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.
- Test for seasoning and adjust if needed.
- Serve over couscous or rice.
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RECIPE SUBMITTED BY
Tisme
Australia