- 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
Red Wine-Braised Chicken with Couscous
Randy Mayor; Jan Gautro
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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seaside725's Review
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
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
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
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
My family loves it! It's simple to make.
steponme's Review
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
it was easy to make and taste great. all my friends loved it
DCCooker's Review
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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ellenMertins's Review