Red Wine-Braised Chicken with Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Braising (slow cooking in liquid over low heat) causes tomatoes to break down and absorb other flavors in the chicken dish. Capers, olives, tomatoes, and wine create a rich, salty-sweet sauce. Ingredients:
5 garlic cloves, peeled |
2 chicken breast halves, skinned |
2 chicken drumsticks, skinned |
2 chicken thighs, skinned |
1/4 teaspoon freshly ground black pepper |
2 teaspoons olive oil |
2 cups merlot or other fruity red wine |
1 1/2 cups fat-free, less-sodium chicken broth |
2 cups chopped seeded peeled tomato |
1 tablespoon tomato paste |
1/2 cup kalamata olives, pitted |
3 tablespoons capers, rinsed |
2 cups hot cooked couscous |
flat-leaf parsley sprigs (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. Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 10 minutes or until browned, turning once. Remove chicken from pan. Increase heat to high; add wine to pan. Cook until reduced to 1 cup (about 5 minutes). Remove from heat. Stir in garlic, drumsticks, thighs, broth, tomato, and tomato paste. Bring to a boil. Reduce heat; simmer 5 minutes. Add breast halves; cover and cook 20 minutes, turning chicken after 10 minutes. Remove chicken from pan; keep warm.
3. Increase heat to medium-high; add olives and capers to pan. Cook, uncovered, 10 minutes, stirring occasionally. Return chicken to pan, turning to coat. Cover and let stand 5 minutes. Serve with couscous. Garnish with parsley, if desired.
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