Red Wine-Braised Chicken with Couscous

9 Reviews
ADD YOUR REVIEW
Randy Mayor; Jan Gautro
Yield
4 servings (serving size: 3 ounces chicken, 1/2 cup sauce, and 1/2 cup couscous)
By Joanne Weir
January 2002
RECIPE BY Cooking Light

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)

Nutritional Information

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

How to Make It

Step 1

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

Step 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.

Step 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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Ratings & Reviews

ellenMertins's Review

thospice
March 29, 2014
N/A

seaside725's Review

DCCooker
November 16, 2013
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.

aicali's Review

aicali
June 08, 2013
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's Review

steponme
December 31, 2012
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's Review

phoebe1214
December 30, 2012
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!

BCapps's Review

ellenMertins
May 27, 2011
My family loves it! It's simple to make.

steponme's Review

ksyrup78
March 14, 2011
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.

thospice's Review

seaside725
February 01, 2010
it was easy to make and taste great. all my friends loved it

DCCooker's Review

BCapps
May 06, 2009
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.
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