Braised Chicken With Cumquats and Green Olives |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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A Jeremy Vincent recipe. The cumquats give this dish a type of sweet and sour taste. I think this could even be made in a slow cooker. When picking the cumquats, use firm cumquats that are bright orange in colour; avoid those with a greenish tint. Serve over couscous or rice 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:
1. Rinse and pat dry the chicken drumsticks. Season them with salt and pepper.
2. 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.
3. 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.
4. Return the chicken to the saucepan, add enough chicken stock to cover two-thirds of the chicken.
5. 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.
6. Test for seasoning and adjust if needed.
7. Serve over couscous or rice.
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