15 September, 2012

Chicken with Olives, Raisins and Onions | The Times-Picayune

This chicken can be served with polenta or rice. The recipe makes about 12 servings, so it's a great dish to serve for a buffet or informal dinner party.

Chicken with Olives, Raisins and Onions ingredients
Makes 12 servings
6 chicken breast halves on the bone
6 whole chicken legs
Kosher salt and freshly ground black pepper
1/3 cup pure olive oil
12-ozs (1.5 cups) dry white wine
1/3 cup sherry vinegar
1.5-lbs cipolline onions, peeled (if unavailable substitute fresh pearl onions)
1/4-lb green olives, pitted
1.5 cups golden raisins (about 7-ozs)
4 to 6 cups chicken broth
4 whole cloves
2 bay leaves
2 (2.5-inches long) cinnamon sticks
1/2 Tbsp whole black peppercorns
3/4 cup pine nuts (4.5-ozs)

Notes:  View Greek Salad Ocean Mermaid recipe.

Chicken with Olives, Raisins and Onions Directions
Season the chicken generously with salt and black pepper. In a very large enameled or cast-iron casserole, warm the olive oil. Add chicken pieces in batches and brown them over High heat, about 5 minutes per side.

Remove the chicken to a platter and discard the oil from the casserole. Add the wine and vinegar and boil over High heat, stirring, until it is reduced by half, about 6 minutes.

Return the chicken to the casserole and add the onions, olives, raisins and enough stock to cover 2/3 of the chicken. Tie the cloves, bay leaves, cinnamon sticks and peppercorns in a square of cheesecloth and add them to the casserole. Bring to a simmer over Medium-High heat; cover.

Reduce the heat to Low and cook until the chicken and onions are tender, about 1 to 1-1/2 hours. Skim off the fat that has risen to the surface. Adjust seasoning if necessary.

In a small skillet, toast the pine nuts over Medium-Low heat until lightly browned, 3 to 4 minutes. Sprinkle the chicken with the pine nuts and serve.

Marcelle Bienvenue's Chicken with Olives, Raisins and Onions recipe was published in The Times-Picayune (April 12, 2012).

Page Last Modified 18 May 2016

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