Braised Chicken With Olives

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1 tablespoon olive oil

4 whole chicken legs, skinned and cut into thighs and drumsticks (about 2 1/2 pounds)

1 medium yellow onion, cut into 1/2-inch dice

3 carrots, cut into 1/2-inch dice

2 garlic cloves, minced

1 1/2 inch piece fresh ginger, finely chopped (about 2 tablespoons)

1 cup low-sodium canned chicken broth

1 cup water

1 cup dry white wine

4 sprigs thyme

1/3 cup raisins

1/2 cup pitted and roughly chopped large green olives, such as Cerignola (about 6)

3/4 cup canned chickpeas, rinsed and drained

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