Bay Leaf Braised Chicken with Chickpeas - Karyl's Kulinary Krusade
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Bay Leaf Braised Chicken with Chickpeas

Author: Karyl


  • 1 Tablespoon olive oil
  • 4 bay leaves
  • 2 chicken thighs, bone-in, skinless
  • Salt and freshly ground pepper
  • 1/4 cup yellow onion, diced
  • 2 garlic cloves, thinly sliced (1 raw, 1 roasted)
  • 1/4 cup dry white wine
  • 1/2 cup chickpeas, dry or canned
  • 2 cups kale, ribs removed, rinsed, chopped
  • 3/4 cup vegetable or chicken broth
  • 1 red pepper
  • Flat-leaf parsley, for garnish


  • DRY CHICKPEAS: soak overnight in water. When ready to prepare, add chickpeas and water to pressure cooker, and cook over medium-high heat for 12-15 minutes. Chickpeas should still have some resistance to the bite.
  • CANNED CHICKPEAS: rinse thoroughly
  • Turn heat to medium-low and place red pepper directly on flame. Turn occasionally, and roast until lightly charred. Remove from heat and allow to cool. Cut into thin strips
  • Add olive oil and bay leaves to medium skillet and heat to almost smoking
  • Season chicken with salt & pepper, and add to skillet
  • Cook until well-browned, about 7-10 minutes
  • Remove chicken from skillet and set aside. Leave bay leaves in skillet
  • Add onions, and saute for 3-4 minutes, until soft
  • Add garlic, and cook for 2 minutes
  • Add white wine and cook for 2-3 minutes
  • Return chicken to skillet. Add chickpeas, kale and broth
  • Bring to boil, reduce to simmer, and cook for 15-20 minutes until chicken is cooked through
  • Remove bay leaves
  • Add red peppers, and cook for an additional 2 minutes
  • Portion into bowls, and garnish with parsley