Red Wine-Braised Chicken with Couscous

Red Wine-Braised Chicken with Couscous
Photo by Randy Mayor


  • ½ cup kalamata olives, pitted
  • 2 cups hot cooked couscous
  • 5 garlic cloves, peeled
  • 3 tablespoons capers, rinsed
  • 1 tablespoon tomato paste
  • ¼ teaspoon freshly ground black pepper
  • Flat-leaf parsley sprigs (optional)
  • + 7 more ingredients
    • 2 cups Merlot or other fruity red wine
    • 2 cups chopped seeded peeled tomato
    • 2 chicken breast halves, skinned
    • 2 teaspoons olive oil
    • 1 ½ cups fat-free, less-sodium chicken broth
    • 2 chicken thighs, skinned
    • 2 chicken drumsticks, skinned

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. In...

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