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Red Wine-Braised Chicken with Couscous

Randy Mayor; Jan Gautro
Yield 4 servings (serving size: 3 ounces chicken, 1/2 cup sauce, and 1/2 cup couscous)
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.


  • 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)

Nutrition 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

How to Make It

  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.