Red Wine-Braised Chicken with Couscous

Red Wine-Braised Chicken with Couscous Recipe
Randy Mayor; Jan Gautro
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.


4 servings (serving size: 3 ounces chicken, 1/2 cup sauce, and 1/2 cup couscous)

Recipe from

Cooking Light

Nutritional Information

Calories 466
Caloriesfromfat 27 %
Fat 13.8 g
Satfat 2.5 g
Monofat 7.6 g
Polyfat 2.4 g
Protein 54.3 g
Carbohydrate 28.8 g
Fiber 3 g
Cholesterol 154 mg
Iron 3.6 mg
Sodium 946 mg
Calcium 62 mg


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)


Place garlic in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain; set garlic aside.

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.

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.

Joanne Weir,

Cooking Light

January 2002
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