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    Red Wine Braised Chicken with Couscous

    Source of Recipe

    Cooking Light-Jan/Feb/02

    List of Ingredients

    • 5 cloves garlic, peeled
    • 2 chicken breast halves without skin
    • 2 chicken drumsticks without skin
    • 2 chicken thighs without skin
    • 1/4 teaspoon freshly ground black pepper
    • 2 teaspoons olive oil
    • 2 cups Merlot or other fruity red wine
    • 1 1/2 cups fat-free, less-sodim chicken broth
    • 2 cups chopped seeded peeled tomato
    • 1 tablespoon tomato paste
    • 1/2 cup kalamata olives, pitted
    • 3 tablespoons capers, rinsed
    • 2 cups hot cooked couscous
    • flat-leaf parsley (optional)


    1. Place garlic in a small saucepan; cover with water. Bring to a boil over medium-high heat. Reduce heat; simmer 2 minutes. Drain; set garlic aside.

    2. 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 chicken breasts; cover and cook 20 minutes, turning chicken after 10 minutes. Remove chicken from pan; keep warm.

    3. 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.

    4. Yield: 4 servings (serving size: 3 ounces chicken, 1/2 cup sauce, and 1/2 cup couscous). 466 cal, 13.8g fat, 54.3g pro, 28.8g carb, 3g fiber, 154mg chol, 3.6mg iron, 946mg sod, 62mg calc.




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