Red Wine-Braised Chicken with Couscous

  • DCCooker Posted: 05/06/09
    Worthy of a Special Occasion

    As the sauce reduces it just gathers the different flavors. Very good, but it does take some time. Will make again, probably on the weekend.

  • thospice Posted: 02/01/10
    Worthy of a Special Occasion

    it was easy to make and taste great. all my friends loved it

  • steponme Posted: 03/14/11
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    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.

  • BCapps Posted: 05/27/11
    Worthy of a Special Occasion

    My family loves it! It's simple to make.

  • aicali Posted: 06/08/13
    Worthy of a Special Occasion

    This was really good. I also used chicken quarters but besides that followed the recipe to a T. Will definitely make again in the fall/winter.

  • phoebe1214 Posted: 12/31/12
    Worthy of a Special Occasion

    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.

  • ksyrup78 Posted: 12/30/12
    Worthy of a Special Occasion

    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!

  • seaside725 Posted: 11/16/13
    Worthy of a Special Occasion

    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.


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