Red Wine-Braised Chicken with Tomatoes and Olives
Red Wine-Braised Chicken with Tomatoes and Olives This is a great make-ahead dish; it creates its own sauce during cooking and can be easily reheated.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.joanneweir.com.
Cooking tools:
- Saucepan
- Stove
- Flameproof casserole
- Tongs
- Slotted spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Aluminum foil
- Serving platter
- Skewer
- Toothpick
- Ladle
- Colander
- Oven
Ingredients
- 10 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 frying chicken (4 pounds), cut into 6 pieces
- Salt
- freshly ground black pepper
- 3 cups dry red wine (Cabernet Sauvignon, Chianti, or Côtes du Rhône)
- 2 cups chicken stock
- 2 cups peeled, seeded, chopped tomatoes, fresh or canned
- 1 tablespoon tomato paste
- 3/4 cup Kalamata or Niçoise olives, pitted
- 3 tablespoons capers, rinsed
- Fresh flat-leaf parsley leaves as a garnish
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