4 Whole Chicken Legs (Skinned & Cut Into Drumsticks & Thighs)
1 tablespoon of Olive Oil
1 Medium Diced Yellow Onion
2 cloves of Minced Garlic
3 Diced Carrots
1 cup of Low-Sodium Canned Chicken Broth
2 tablespoons of Chopped Fresh Ginger
1 cup of Dry White Wine
1 cup of Water
1/2 cup of Pitted & Chopped Green Olives
1/3 cup of Raisins
3/4 cup of Canned Chickpeas (Drained & Rinsed)
4 sprigs of Thyme
- Preheat your oven to 350 degrees.
- In a large skillet or Dutch oven, heat your olive oil over a medium heat.
Place your chicken pieces in the skillet, being sure not to overcrowd
your pan. Saute your chicken until it is nicely crisped and browned on
each side. Should take about 5 minutes per side. Transfer your chicken
to a big plate and set to the side.
- Reduce your heat to a medium-low. Add your carrots, onion, ginger,
and garlic. Saute, stirring frequently until your onion is translucent and
soft. Should take approximately 5 minutes. Add your chicken broth, the
water, and wine. Bring to a boil and deglaze pan by scraping up any
browned bits. Return your chicken to the skillet and add your thyme.
Bring the liquid back to a boil; cover, and transfer it to your oven.
Braise for approximately 45 minutes.
- Remove your skillet from the oven. Stir in your chickpeas, olives, and
raisins. Return skillet to the oven and continue braising, uncovered, for
another 20 minutes. Remove skillet from the oven and discard the
- Serve and Enjoy!