Prep 15 mins
Cook 1 hr 20 mins
A tasty & healthy chicken recipe which I got from Cooking Light
- 5 garlic cloves, peeled
- 2 skinless chicken breast halves
- 2 skinless chicken drumsticks
- 2 skinless chicken thighs
- 1⁄4 teaspoon fresh ground black pepper
- 2 teaspoons olive oil
- 2 cups merlot or 2 cups other fruity red wine
- 1 1⁄2 cups fat free chicken broth
- 2 cups chopped seeded peeled tomatoes
- 1 tablespoon tomato paste
- 1⁄2 cup kalamata olive, pitted
- 3 tablespoons capers, rinsed
- 2 cups hot cooked couscous
- 1 sprig flat leaf parsley (optional)
- Place garlic in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain; set garlic aside.
- 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 30 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.
Delicious dish! I only used thighs and drumsticks for this dish and at the end I used a mixture of a little flour/butter compound (Ina Garten trick) to thicken the sauce a bit at the end. Instead of the couscous, I substituted Savory Curried Rice with Dried Fruit #449229 (by Pantry Elf). They complimented each other very well even though one was Italian and the other a curry dish. I will definitely make this dish again. Made for PAC, 2011.
Awesome dinner! I did change a few things only b/c of what I had..I used brown rice instead of couscous which worked well and I used crushed tomatoes which made it a little more watery but still great. My dad who is super picky even liked it. Chicken came out real tender. I also did not cook the olives separately b/c I was getting hungry just threw it in the end mix and it was yummy. I also used chicken breasts only and that also worked well. Thanks for the recipe!!
I love this recipe!!! I would give it 10 stars if I could. I always use only bone-in chicken thighs, omit the olives because DH doesn't like them, and sub drained canned tomatoes. Excellent every time. The sauce is amazing and definitely needs the couscous to soak it up. My 3yo even loves this meal and I can usually never get her to eat meat. I have also frozen leftovers (couscous on the bottom of dish with chicken and sauce poured on top) and it comes out just as well reheated as it does the first eating it. Thank you so much for a great staple meal in our house! Laura