Red Wine-Braised Chicken With Couscous

• 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 olive, pitted
• 3 tablespoons capers, rinsed
• 2 cups hot cooked couscous
• 1 sprig flat leaf parsley (optional)

1. Place garlic in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain; set garlic aside.
2. Sprinkle chicken with pepper.
3. Heat oil in a large Dutch oven over medium-high heat.
4. Add chicken; cook 10 minutes or until browned, turning once.
5. Remove chicken from pan.
6. Increase heat to high; add wine to pan.
7. Cook until reduced to 1 cup (about 5 minutes). Remove from heat.
8. Stir in garlic, drumsticks, thighs, broth, tomato, and tomato paste.
9. Bring to a boil.
10. Reduce heat; simmer 5 minutes.
11. Add breast halves; cover and cook 30 minutes, turning chicken after 10 minutes. Remove chicken from pan; keep warm.
12. Increase heat to medium-high; add olives and capers to pan.
13. Cook, uncovered, 10 minutes, stirring occasionally. Return chicken to pan, turning to coat.
14. Cover and let stand 5 minutes.
15. Serve with couscous. Garnish with parsley, if desired.

garlic, chicken, chicken, chicken thighs, fresh ground black pepper, olive oil, merlot, chicken broth, tomatoes, tomato paste, kalamata olive, capers, couscous, flat leaf parsley

Taken from www.food.com/recipe/red-wine-braised-chicken-with-couscous-138426 (may not work)