Ingredients:
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 olives, pitted
3 tablespoons capers, rinsed
2 cups hot cooked couscous
1 sprig flat leaf parsley (optional)
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.
Servings: 4
Time preparation: 15 min.
Time total: 95 min.