4 servings (serving size: 3 ounces chicken, 1/2 cup sauce, and 1/2 cup couscous)
Randy Mayor; Jan Gautro
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)
How to Make It
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.
I served this over rice and had mixed vegetables as a side dish. I omitted the olives and only used chicken thighs and legs. My family loved it. The sauce was yummy. I agree that for a braised dish, this did not take a lot of time.
Wonderful recipe. Everyone enjoyed it. For a braised dish, this is very easy and doesn't require a lot of hands on time. I did add a few sprigs of rosemary and thyme and I used manzanilla olives instead of kalamata because that's all I had. Yum. I'll be making this again soon.
This was really great! The sauce was just wonderful, the flavors are rich with a lot of depth. I used chicken quarters instead of drumsticks and thighs separated, and instead of bringing the chicken to a boil then simmering with the sauce, I just allowed it to simmer for about an hour, where it almost fell off the bone. And I used more garlic. Awesome!!! I served with mashed potatoes, and my husband just loved it. I plan to use the leftover sauce over pasta for another meal, because it is just so yummy!
Thought this would be pretty good, but I didn't like the amount of Kalamata olives; there were too many and it overpowered the dish. If I were to make this again, I'd use only a 1/4 cup and slice them in half. I'd also use more garlic.