Red Wine-Braised Chicken With Couscous

READY IN: 1hr 35mins
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.

Ingredients Nutrition

Directions

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

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