{"id":25020,"date":"2012-02-17T09:08:42","date_gmt":"2012-02-17T14:08:42","guid":{"rendered":"http:\/\/asweetlife.org\/?p=25020"},"modified":"2016-02-09T04:45:47","modified_gmt":"2016-02-09T09:45:47","slug":"braised-chicken-with-kumquats-and-green-olives","status":"publish","type":"post","link":"https:\/\/asweetlife.org\/?p=25020","title":{"rendered":"Braised Chicken with Kumquats and Green Olives"},"content":{"rendered":"

This was my first experience with kumquats.\u00a0 They were very interesting \u2013 sweet on the outside and tart on the inside.\u00a0 Along with the olives, they made a nice sauce for the chicken.<\/p>\n

Rinse and pat dry chicken legs; season with salt and pepper. Heat olive oil in a large saucepan over medium heat.\u00a0 Add chicken to saucepan and cook, turning occasionally, for about 15 minutes, or until skin is evenly browned. Transfer chicken to a plate.\u00a0 Add onion and garlic to saucepan and saut\u00e9 over medium heat until transparent. Add wine and bay leaves and reduce over high heat until syrupy.<\/p>\n

Return the chicken to the saucepan, skin side up, add enough chicken broth to cover 2\/3 of the chicken. Tuck the kumquats and olives into the broth, reduce heat to medium-low, and simmer, covered, until the sauce is thickened and the chicken is cooked through and tender, about 40 minutes. Add salt and pepper to taste. Serve.<\/p>\n

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\"\"\"\"\"\"\"\"\"\" (4<\/strong> votes, average: 4.50<\/strong> out of 5)
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