White Wine Braised Chicken with Chickpeas

White Wine Braised Chicken with Chickpeas

When I am not eating, I am thinking about what I might like to eat. Let me trace back my thoughts just before making this dish the very first time. Chicken. Okay. What legume can I add to this? I have a can of chickpeas. That’s good enough. I want it saucy. Nothing strongly flavoured though. Wait, there is a half full (I am a the-glass-is-half-full kinda gal….most of the times) bottle of Moscato in the fridge. I should probably eat vegetables because they are healthy. Boom! This recipe was born.

I know, this birth story probably doesn’t make it sound appetizing. Know that I will not post my culinary disasters in this blog for the sake of my readers….word!┬áBut, it was one of the most deliciously pleasant things I created in my kitchen out of sheer impulsiveness.

It is that simple to make this dish. Just make sure you get a nice brown tint on the skin and this dish will look as good as it tastes!

Lay the chicken pieces on rice; plain or flavoured and generously spoon over the chickpeas and vegetables. Finish off by scattering toasted almond slivers and parsley leaves on top. Pair it with a glass of Moscato…if you haven’t already finished drinking it during cooking.

White Wine Braised Chicken with Chickpeas

Serves 2-4
Prep time 15 minutes
Cook time 35 minutes
Total time 50 minutes
Dietary Gluten Free
Meal type Dinner
Misc Serve Hot

Ingredients

  • 4 pieces Chicken Thighs or Drums (Skin on)
  • 1 cup Chickpeas (Canned and Drained)
  • 1/2 cup Onion (Chopped)
  • 1/2 cup Moscato (Or any sweet white wine)
  • 1/4 cup Parsley (Chopped)
  • 1/2 Zucchini (Sliced)
  • 4 cloves Garlic (Chopped)
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Dried Thyme
  • 1/4 teaspoon Cumin Powder
  • 1/8 teaspoon Cinnamon Powder
  • 1/2 cup Water
  • 3 tablespoons Toasted Almond Slivers
  • 2 tablespoons Olive Oil
  • 2 tablespoons Salt

Directions

Marinate the chicken pieces with thyme, paprika,1 Tbsp salt and oil for 15 minutes.
Heat a flat-bottomed pan and brown the chicken (skin side first) on both sides and set aside. Make sure the pan is hot before adding the chicken pieces. All we need is for the skin to crisp up a little with a nice golden brown colour. We are not looking to cook the chicken in this step.
Next, in the same pan, throw in the onions and brown them for about 5 mins on medium. If you have used really fatty chicken, you can throw away some of the fat left behind after browning the pieces. There is a lot of flavour in that pan so reserve some fat for cooking.
Reduce the heat to low and add the garlic, cumin and cinnamon and saute for a minute.
Pour in the wine and let it bubble away for a good 2 minutes.
Place the chicken back in the pan, add water and cover and cook for 15 mins.
Next, add in the chickpeas and zucchini and cover and cook for an additional 15 minutes. Check regularly to make sure there is enough moisture in the pan. Add more water if necessary.
Strew almonds and parsley over the top just before serving.

2 Comments

  1. Great recipe! Thanks Ria. I made this for my husband last weekend. The flavours were subtle. I think I was too impatient with braising the chicken, next time I will leave it longer. Overall, great dish!

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