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    You are in: Home / Recipes / Red Wine-Braised Chicken With Couscous Recipe
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    Red Wine-Braised Chicken With Couscous

    Red Wine-Braised Chicken With Couscous. Photo by dusty AE

    1/1 Photo of Red Wine-Braised Chicken With Couscous

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    15 mins

    1 hrs 20 mins

    Aussie mum 2_2's Note:

    A tasty & healthy chicken recipe which I got from Cooking Light

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    Units: US | Metric


    1. 1
      Place garlic in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain; set garlic aside.
    2. 2
      Sprinkle chicken with pepper.
    3. 3
      Heat oil in a large Dutch oven over medium-high heat.
    4. 4
      Add chicken; cook 10 minutes or until browned, turning once.
    5. 5
      Remove chicken from pan.
    6. 6
      Increase heat to high; add wine to pan.
    7. 7
      Cook until reduced to 1 cup (about 5 minutes). Remove from heat.
    8. 8
      Stir in garlic, drumsticks, thighs, broth, tomato, and tomato paste.
    9. 9
      Bring to a boil.
    10. 10
      Reduce heat; simmer 5 minutes.
    11. 11
      Add breast halves; cover and cook 30 minutes, turning chicken after 10 minutes. Remove chicken from pan; keep warm.
    12. 12
      Increase heat to medium-high; add olives and capers to pan.
    13. 13
      Cook, uncovered, 10 minutes, stirring occasionally. Return chicken to pan, turning to coat.
    14. 14
      Cover and let stand 5 minutes.
    15. 15
      Serve with couscous. Garnish with parsley, if desired.

    Ratings & Reviews:

    • on March 24, 2011


      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.

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    • on December 21, 2008


      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!!

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    • on September 12, 2008


      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

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    Read All Reviews (5)


    Nutritional Facts for Red Wine-Braised Chicken With Couscous

    Serving Size: 1 (515 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 400.2
    Calories from Fat 76
    Total Fat 8.5 g
    Saturated Fat 1.5 g
    Cholesterol 90.2 mg
    Sodium 833.7 mg
    Total Carbohydrate 28.2 g
    Dietary Fiber 3.2 g
    Sugars 3.8 g
    Protein 30.7 g

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