Red Wine-Braised Chicken with Tomatoes and Olives

Ingredients

• 10 cloves garlic, peeled
• 2 tablespoons olive oil
• 1 frying chicken (4 pounds), cut into 6 pieces
• Salt and 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