Red Wine-Braised Chicken With Couscous |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
A tasty & healthy chicken recipe which I got from Cooking Light Ingredients:
5 garlic cloves, peeled |
2 skinless chicken breast halves |
2 skinless chicken drumsticks |
2 skinless chicken thighs |
1/4 teaspoon fresh ground black pepper |
2 teaspoons olive oil |
2 cups merlot or 2 cups other fruity red wine |
1 1/2 cups fat free chicken broth |
2 cups chopped seeded peeled tomatoes |
1 tablespoon tomato paste |
1/2 cup kalamata olive, pitted |
3 tablespoons capers, rinsed |
2 cups hot cooked couscous |
1 sprig flat leaf parsley (optional) |
Directions:
1. Place garlic in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain; set garlic aside.
2. Sprinkle chicken with pepper.
3. Heat oil in a large Dutch oven over medium-high heat.
4. Add chicken; cook 10 minutes or until browned, turning once.
5. Remove chicken from pan.
6. Increase heat to high; add wine to pan.
7. Cook until reduced to 1 cup (about 5 minutes). Remove from heat.
8. Stir in garlic, drumsticks, thighs, broth, tomato, and tomato paste.
9. Bring to a boil.
10. Reduce heat; simmer 5 minutes.
11. Add breast halves; cover and cook 30 minutes, turning chicken after 10 minutes. Remove chicken from pan; keep warm.
12. Increase heat to medium-high; add olives and capers to pan.
13. Cook, uncovered, 10 minutes, stirring occasionally. Return chicken to pan, turning to coat.
14. Cover and let stand 5 minutes.
15. Serve with couscous. Garnish with parsley, if desired.
|
|