Best 4 Braised Chicken With Olives Carrots And Chickpeas Recipes

**Dive into a symphony of flavors with this braised chicken dish, where tender chicken harmonizes with succulent olives, vibrant carrots, and hearty chickpeas, all enveloped in a delectable sauce. Alongside this star recipe, discover a treasure trove of culinary delights:**

* **Easy Chicken Teriyaki Stir-Fry**: This quick and flavorful stir-fry features tender chicken coated in a luscious teriyaki sauce, accompanied by an array of colorful vegetables.

* **Chicken Cacciatore**: Embark on a culinary journey to Italy with this classic dish, where tender chicken simmers in a rich tomato sauce, complemented by succulent bell peppers, onions, and mushrooms.

* **One-Pot Chicken and Rice**: Experience the convenience of a one-pot meal with this comforting dish, featuring juicy chicken, fluffy rice, and a medley of vegetables, all cooked together for a hassle-free feast.

* **Crispy Baked Chicken Tenders**: Indulge in a healthier version of your favorite comfort food. These crispy chicken tenders are oven-baked to perfection, delivering a satisfying crunch without the guilt.

* **Chicken and Broccoli Stir-Fry**: Embark on a culinary adventure to China with this classic stir-fry, where tender chicken and vibrant broccoli are tossed in a flavorful sauce, creating a harmonious balance of flavors.

Let's cook with our recipes!

BRAISED CHICKEN WITH OLIVES

Braised Chicken with Olives image

Serve this stew-like chicken dish over couscous or mashed potatoes, or with a crusty baguette to soak up the flavorful broth. We used Cerignola olives from southern Italy; they are large and firm enough to hold up to slow-cooking methods like braising. Fresh thyme, ginger, raisins, and chickpeas reinforce the Mediterranean theme.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
4 whole chicken legs, skinned and cut into thighs and drumsticks (about 2 1/2 pounds)
1 medium yellow onion, cut into 1/2-inch dice
3 carrots, cut into 1/2-inch dice
2 garlic cloves, minced
1 1/2 inch piece fresh ginger, finely chopped (about 2 tablespoons)
1 cup low-sodium canned chicken broth
1 cup water
1 cup dry white wine
4 sprigs thyme
1/3 cup raisins
1/2 cup pitted and roughly chopped large green olives, such as Cerignola (about 6)
3/4 cup canned chickpeas, rinsed and drained

Steps:

Preheat oven to 350 degrees. In a large ovenproof skillet or Dutch oven, heat olive oil over medium heat. Place chicken pieces in skillet, being careful not to overcrowd the pan. Saute until chicken is nicely crisped and browned on both sides, about 5 minutes per side. Transfer chicken to a large plate, and set aside.
Reduce heat to medium-low; to the same skillet, add onion, carrots, garlic, and ginger. Saute, stirring frequently, until onion is soft and translucent, about 5 minutes. Add chicken broth, the water, and wine; bring to a boil, and deglaze pan by scraping up any browned bits from the bottom with a wooden spoon. Return chicken to skillet, and add thyme. Bring liquid back to a boil; cover, and transfer to the oven. Braise 45 minutes.
Remove skillet from oven, and stir in raisins, olives, and chickpeas. Return to oven; continue braising, uncovered, 20 minutes more. Remove from oven, and discard thyme. Serve hot.

BRAISE-ROASTED CHICKEN WITH LEMON AND CARROTS

Braise-Roasted Chicken with Lemon and Carrots image

A spatchcock chicken sits atop a simple broth with carrots, onion, and lemon, creating a delicious gravy while roasting.

Provided by hello angie

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h25m

Yield 5

Number Of Ingredients 10

Ingredients

1 (5 pound) whole chicken
salt to taste
3 tablespoons olive oil
1 small onion, thickly sliced
1 cup light beer
1 ½ cups chicken broth, or more as needed
6 carrots, cut into long pieces
1 lemon, sliced
2 teaspoons dried rosemary
1 teaspoon dried thyme

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Pat chicken dry with paper towels. Cut backbone from chicken using kitchen shears and save backbone for another use. Flip chicken, breast-side up, and forcefully press chicken down to flatten; season generously with salt.
Heat olive oil in a large oven-safe cast iron skillet over medium-high heat; pan-fry chicken, skin-side down, until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.
Cook and stir onion in oil in the same skillet until softened, 2 to 3 minutes. Add beer, scraping up any browned bits from the bottom of the skillet. Continue cooking until most of the beer is reduced, 2 to 4 minutes more. Stir chicken broth, carrots, lemon, rosemary, and thyme into beer mixture. Arrange chicken, skin-side up, over vegetables.
Roast in the preheated oven until chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter and let rest, uncovered.
Bring remaining broth and juices in the skillet to a boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt.
Slice chicken and serve with sauce.

Nutrition Facts : Calories 736.3 calories, Carbohydrate 13.6 g, Cholesterol 275 mg, Fat 42.5 g, Fiber 4 g, Protein 70.1 g, SaturatedFat 10.7 g, Sodium 584.3 mg, Sugar 5 g

OLIVE OIL-ROASTED CHICKEN WITH CARAMELIZED CARROTS

Olive Oil-Roasted Chicken With Caramelized Carrots image

Think of this as a weeknight chicken confit, cooked low and slow in plenty of olive oil along with sweet carrots and tangy lemon slices. Save that leftover oil and use it to roast vegetables, fry eggs, jump-start a pasta sauce or, of course, cook more chicken.

Provided by Alison Roman

Categories dinner, poultry, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 pounds whole chicken legs, or bone-in, skin-on drumsticks or thighs
Kosher salt and black pepper
1 bunch small, thin carrots, preferably with their green tops
2 heads garlic, left unpeeled and halved crosswise to expose the cloves
1 lemon, thinly sliced, seeds removed
1/2 bunch oregano, plus more leaves, for garnish
1 cup olive oil

Steps:

Heat oven to 325 degrees. Season chicken with salt and pepper.
If the carrots have their green tops, trim them so that the stems are about 1/2- to 1-inch long. Save the greens for garnish or for using in salsa verde or pesto. (They can be treated like parsley.)
Arrange chicken in a large shallow baking dish or shallow braising pot - about 2 1/2 to 3 quarts - so that the legs are snug and lying flat. Scatter garlic head halves, carrots, lemon slices and oregano sprigs among the chicken pieces, nestling everything in there. (It's O.K. if the carrots stick out a bit.) Pour the olive oil over the chicken and vegetables. (Yes, you're using all that oil! Don't worry, it can be repurposed; see Tip.) Season again with salt and pepper.
Place in the oven, uncovered, and roast until the chicken is so tender it nearly falls off the bone and the carrots and lemons are nicely caramelized, 55 to 65 minutes.
Remove from oven and let cool slightly. Divide chicken, vegetables and lemons among plates (or serve straight from the dish it was cooked in). Scatter with carrot tops, if you have them, and more oregano before eating. Reserve the leftover schmaltzy olive oil in the baking dish for another purpose.

BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS

Braised Chicken With Tomatoes, Olives and Capers image

Provided by Mark Bittman

Categories dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 whole cut-up chicken, or about 3 pounds parts, bone in, skin on
Salt and freshly ground black pepper
2 medium onions, chopped
2 tablespoons drained capers
2 teaspoons minced garlic
1 28-ounce can diced tomatoes (with juice)
1/2 cup dry white wine or chicken stock
1 cup Niçoise or kalamata olives, pitted
1 tablespoon fresh thyme leaves
1/4 cup chopped fresh parsley for garnish

Steps:

Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

Choose the Right Chicken: Opt for bone-in, skin-on chicken thighs or drumsticks for maximum flavor and moisture.
Brown the Chicken Well: Searing the chicken in a hot skillet before braising creates a delicious golden crust that locks in the juices.
Use a Variety of Vegetables: Don't limit yourself to just carrots and chickpeas. Try adding other root vegetables like potatoes or parsnips, or hearty greens like kale or collard greens.
Add Some Herbs and Spices: Experiment with different herbs and spices to create a flavorful braising liquid. Some good options include thyme, rosemary, garlic, paprika, and cumin.
Braise Low and Slow: The key to tender, fall-off-the-bone chicken is to braise it low and slow. Aim for a cooking time of at least 1 hour, or until the chicken is cooked through.

Conclusion:

This braised chicken recipe is a delicious and versatile dish that can be enjoyed for lunch or dinner. With its tender chicken, flavorful vegetables, and rich braising liquid, it's sure to be a hit with the whole family. So next time you're looking for a comforting and satisfying meal, give this recipe a try. You won't be disappointed!