Recipe by Aussie mum 2_2
A tasty & healthy chicken recipe which I got from Cooking Light
Top Review by DailyInspiration
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.
- 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)
Directions See How It's Made
- 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.