Chicken Tagine With Chickpeas

Cooking Instructions

Remove the skin from, rinse, and pat dry:

Heat in a large, heavy pan over medium-high heat until fragrant and golden:

Lightly brown the chicken in 2 batches in the hot butter and remove to a plate. Add to the pan:

Cook, stirring often, until the onions are tender, 5 to 7 minutes. Stir in:

Return the chicken pieces with all accumulated juices to the pan and gently turn to coat.

Bring the mixture to a boil, then reduce the heat so that the liquid just simmers. Cover tightly and cook, turning the chicken once or twice, until the dark meat releases clear juices when pierced with a fork, 35 to 45 minutes. Remove from the heat and stir in:

Season with:

Wine Pairing(s)

A Mano Fiano Greco

Terrale 'Catarratto' Sicilia

Oliver Gewürztraminer

Domaine Zind Humbrecht 'Brand' Riesling

Jekel Gewurztraminer

Donnafugata 'Anthilia' Sicilia

Lucient Albrecht Reserve Riesling

Cardwell Hill Pinot Noir

Bookwalter Gewurtztraminer

Schlumberger 'Les Princes Abbes' Riesling