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Chicken Braised with Olives and Kumquats

Chicken Braised with Olives and Kumquats

  • Prep Time: 15 minutes
  • Total Time: 1 1/4 hours
  • Yield: 6 to 8 servings


  • 3 pounds boneless skinless chicken thighs
  • Salt and freshly ground black pepper
  • 1/2 cup all purpose flour
  • 1/4 cup extra virgin olive oil
  • 2 onions, sliced lengthwise
  • 2 tablespoons minced garlic
  • 1/2 teaspoon crushed red pepper
  • 2 bay leaves
  • 1 cup dry vermouth or dry white wine
  • 2 tablespoons minced preserved lemon
  • 4 cups chicken stock
  • 1 1/4 cups green olives
  • 1 cup quartered kumquats (seeds removed)
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons fresh lemon juice, or to taste
  • Chopped fresh mint leaves, for garnish
  • Cous Cous, for serving (or cooked pasta)


  • Season the chicken thighs on both sides with salt and pepper and then dredge each thigh in the flour, shaking to remove any excess.

    Heat a large skillet or Dutch oven over high heat and add the oil. When hot, sear the chicken until golden on both sides (in batches if necessary), transferring to a platter as they are browned.

    To the drippings remaining in the skillet, add the onions and cook until wilted and lightly golden. Add the garlic, crushed red pepper, and bay leaves, and cook until fragrant, 1 to 2 minutes. Add the vermouth and cook until reduced slightly, then add the preserved lemon, chicken stock, and seared chicken. Cook until sauce comes to a boil, then reduce the heat to a simmer. Stir in the olives, kumquats and oregano and cook, stirring occasionally, until the chicken is fork-tender and the sauce is thickened slightly. Taste and add the lemon juice and any additional salt or pepper necessary to correct the seasoning. Garnish with the fresh mint and serve in shallow bowls with cous cous or cooked pasta.

Recipe Details