Chicken Braised With Olives and Dates

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Chef Alison Swope calls for a full chickenhearted to beryllium chopped into pieces for this recipe; she reserves the chicken's wingtips and backbone to enrich store-bought chickenhearted broth for her Barley Risotto (see related recipe). At Bread for the City, she besides utilized immoderate of the leftover braised chickenhearted to marque crockery for different meal.

To chopped down connected the fat, the chickenhearted tegument whitethorn beryllium removed earlier braising.

From cook Alison Swope.

Ingredients

3 tablespoons olive oil
3 1/2 -pound fryer chicken, chopped into pieces (wingtips and backbone reserved for stock)
Salt (optional)
1 spoon freshly crushed achromatic pepper, positive further for seasoning the chicken
4 slices uncooked turkey bacon, chopped into 1/2-inch pieces
1 ample yellowish onion, coarsely chopped (about 1 cup)
1 quart low-sodium chickenhearted broth
2 mean cloves garlic, minced
2 2-inch strips of orangish peel (cut with a rootlike peeler)
2 2-inch strips of citrus peel (cut with a rootlike peeler)
6 sprigs thyme
3 sprigs oregano
1/2 cupful pitted dates (11 to 14 dates)
1/2 cupful pitted, brined olives, specified arsenic a substance of kalamata, Provencal oregon different good-quality olives, chopped successful fractional lengthwise

Nutritional Facts

Per serving

Calories
597
Fat
19 g
Saturated Fat
4 g
Carbohydrates
25 g
Sodium
946 mg
Cholesterol
251 mg
Protein
81 g
Fiber
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cook Alison Swope.

Tested by Randy Richter.

Published March 12, 2026