Bay Leaf-Braised Chicken with Chickpeas

Name: Bay Leaf-Braised Chicken with Chickpeas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 8 bay leaves; 425 grams chickpeas, drained and rinsed; 177 milliliters About chicken stock or canned low-sodium broth; 1 kilograms chicken thighs (about; 59 milliliters dry white wine; 59 milliliters coarsely chopped flat-leaf parsley; 2 garlic cloves, minced; 59 milliliters olive oil; 1 medium onion, coarsely chopped; 1 large roasted red pepper, cut into thin strips; 4 servings Salt and freshly ground pepper

Bay Leaf-Braised Chicken with Chickpeas might be just the main course you are searching for. One portion of this dish contains about 62g of protein, 73g of fat, and a total of 1003 calories. This gluten free, dairy free, and דל פחמימות, recipe serves 4. Head to the store and pick up flat-leaf parsley, olive oil, chicken stock, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a large skillet, heat 2 tablespoons of the olive oil until almost smoking.

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Olive Oil

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Frying Pan

Add the bay leaves. Season the chicken thighs with salt and pepper, add to the skillet and cook over moderately high heat until well-browned, about 5 minutes per side.

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Salt And Pepper

Chicken Thighs

Bay Leaves

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Frying Pan

Transfer the chicken to a plate and pour off all but 1 tablespoon of the fat from the pan; leave the bay leaves in the pan.

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Bay Leaves

Whole Chicken

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Frying Pan

Heat the remaining 2 tablespoons of oil in the skillet.

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Cooking Oil

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Frying Pan

Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

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Garlic

Onion

Add the wine and cook, scraping up any browned bits from the bottom of the pan, until almost evaporated, about 2 minutes.

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Wine

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Frying Pan

Return the chicken to the skillet.

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Whole Chicken

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Frying Pan

Add the chickpeas and 3/4 cup of the chicken stock. Cover and cook over moderately low heat until the chicken is tender, 17 to 20 minutes. Discard the bay leaves and transfer the chicken to a platter. Stir the pepper strips and parsley into the chickpeas and season with salt and pepper; add a little chicken stock to the chickpeas if they seem dry. Spoon the chickpea mixture over the chicken and serve.

Ingredients you will need

Salt And Pepper

Chicken Stock