Red Wine-Braised Chicken With Couscous

Recipe by Aussie mum 2_2
READY IN: 1hr 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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