Bay Leaf-Braised Chicken With Chickpeas

Ingredients

• 1/4 cup olive oil
• 8 bay leaves
• 8 chicken thighs (about 3 pounds)
• salt & freshly ground black pepper
• 1 medium onion, coarsely chopped
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 1 (15 ounce) can chickpeas, drained and rinsed
• 3/4 cup chicken stock
• 1 large roasted red pepper, cut into thin strips
• 1/4 cup coarsely chopped flat leaf parsley

Directions

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.

5. 5

   Stir in the garlic and cook until fragrant, about 1 minute. Add the wine and cook, scraping up any browned bits from the bottom of the pan, until almost evaporated, about 2 minutes.

6. 6

   Return the chicken to the skillet. Add the chickpeas and 3/4 cup of the chicken stock.

7. 7

   Cover and cook over moderately low heat until the chicken is tender, 17 to 20 minutes.

8. 8

   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.

9. 9

   Spoon the chickpea mixture over the chicken and serve.