Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 5

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.

Joanne Weir
Recipe by Cooking Light January 2002

Gallery

Credit: Randy Mayor; Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 3 ounces chicken, 1/2 cup sauce, and 1/2 cup couscous)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

466 calories; calories from fat 27%; fat 13.8g; saturated fat 2.5g; mono fat 7.6g; poly fat 2.4g; protein 54.3g; carbohydrates 28.8g; fiber 3g; cholesterol 154mg; iron 3.6mg; sodium 946mg; calcium 62mg.
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