Braised Chicken Legs
with Dates, Olives and Fresh Herbs

 

When the temperature outside begins to dip, this comforting braised chicken is on heavy rotation. Bursting with aromatic herbs, citrus, olives, sweet dates and cinnamon, it’s a perfectly balanced Cali-Middle Eastern dinner. You will want something to soak up the flavorful broth. We call for a good crusty bread here, but you could also serve it with steamed couscous or mashed potatoes.

 
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Serves 4

  • 3 Tablespoons extra-virgin olive oil

  • 4 chicken legs

  • Kosher salt and pepper

  • 1 small yellow onion, thinly sliced

  • 4 garlic cloves, thinly sliced

  • ¾ cup white wine

  • 1 cup pitted Castelvetrano olives, torn

  • 4 Rancho Meladuco Date Farm Medjool dates, pitted and thinly sliced

  • 3 sprigs fresh oregano

  • One 3-inch cinnamon stick

  • ½ lemon, very thinly sliced, plus 1 Tablespoon fresh lemon juice

  • 2 cups chicken stock or low-sodium broth

  • Toasted pine nuts, for garnish

  • Chopped Italian parsley, for garnish

  • Flaky sea salt, for sprinkling

  • Crusty bread, for serving

1. Preheat the oven to 400°.

2. Season the chicken with salt and pepper. In a large oven-proof skillet, heat the olive oil over moderately-high heat. Add the chicken legs skin side down and cook, undisturbed, until golden brown, about 10 minutes. If the chicken begins to burn, reduce the heat. Transfer to a plate and pour off all but 1 tablespoon of fat in the skillet.

3. Reduce the heat to moderate and add the onions. Cook, stirring occasionally, until very soft, but not browned, about 5 minutes. Add the garlic and cook, stirring, until tender, about 1 minute. Add the wine and cook, scraping up any browned bits on the bottom, until slightly reduced, about 1 minute more.  

4. Add the olives, dates, oregano, cinnamon stick, lemon slices and stock to the skillet. Add the chicken legs, turning to coat, then arranging skin side up. Transfer the skillet to the oven and cook for about 45 minutes, or until the liquid has reduced considerably and the chicken is tender and falling off the bone. Let rest for 5 minutes, then stir in the lemon juice. Garnish the chicken with pine nuts and chopped parsley and sprinkle with flaky sea salt. Bring the skillet directly to the table, serving with lots of crusty bread on the side.