Braised Chicken with Olives & Bay Leaves

From one of my most treasured cookbooks comes this simple, homey recipe. Feel free to substitute rabbit or pork shoulder. Hesser suggests serving it with potatoes mashed with butter and cream. Recipe from The Cook and the Gardner, by Amanda Hesser (Norton)
By | March 22, 2016

Ingredients

  • 1-2 tablespoons olive oil
  • 1 chicken (about 4 pounds), cut into 8 pieces
  • Kosher salt
  • 2 ounces thickly sliced bacon, cut into 1-inch pieces
  • 2 cloves garlic
  • 3 bay leaves
  • 1 cup green or picholine olives, pitted
  • 2 cups dry white wine

Instructions

  1. In a large saute pan fitted with a lid, heat the oil over medium-high heat. Lightly season the chicken on all sides with salt and pepper. Add the chicken to the pan and saute until browned, turning once, about 10 to 12 minutes. Remove the chicken from the pan.
  2.  Add the bacon to the pan and brown, 3 to 4 minutes. Pour off all but 1 tablespoon fat from the pan. Add the garlic cloves, bay leaves, olives, and white white and bring the liquid to a boil. Return the chicken to the pan, cover and simmer over low heat until the chicken is very tender when pierced with a fork, about 35 to 45 minutes. Discard the garlic cloves and bay leaves. Adjust seasoning, transfer to a serving dish, and serve.

Serves 4

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Ingredients

  • 1-2 tablespoons olive oil
  • 1 chicken (about 4 pounds), cut into 8 pieces
  • Kosher salt
  • 2 ounces thickly sliced bacon, cut into 1-inch pieces
  • 2 cloves garlic
  • 3 bay leaves
  • 1 cup green or picholine olives, pitted
  • 2 cups dry white wine
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