Red Wine-Braised Chicken with Couscous

Name: Red Wine-Braised Chicken with Couscous
Yield: 4 servings (serving size: 3 ounces chicken, 1/2 cup sauce, and 1/2 cup couscous)
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)

9 Reviews

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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.

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)

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.

Ratings & Reviews

ellenMertins's Review

2014-03-29T16:21:56-04:00 thospice

N/A

seaside725's Review

2013-11-16T16:54:09-05:00 DCCooker

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

2013-06-08T19:24:49-04:00 aicali

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

2012-12-31T06:00:10-05:00 steponme

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

2012-12-30T14:19:35-05:00 phoebe1214

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

2011-05-27T12:05:06-04:00 ellenMertins

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

steponme's Review

2011-03-14T17:53:21-04:00 ksyrup78

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

2010-01-31T22:08:53-05:00 seaside725

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

DCCooker's Review

2009-05-05T23:51:48-04:00 BCapps

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.

Red Wine-Braised Chicken with Couscous

Ingredients

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Ratings & Reviews

ellenMertins's Review

seaside725's Review

aicali's Review

phoebe1214's Review

ksyrup78's Review

BCapps's Review

steponme's Review

thospice's Review

DCCooker's Review

Red Wine-Braised Chicken with Couscous

Ingredients

Nutritional Information

How to Make It

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