Joanne Weir's Red Wine-Braised Chicken with Tomatoes and Olives
Elizabeth Gardner
ingredients
- 10 Cloves garlic, peeled
- 2 Tbls. olive oil
- 1 Frying chicken, cut into 8 pieces
- Salt, to taste
- Pepper, to taste
- 3 Cups red wine (Cabernet, Chianti, etc)
- 2 Cups chicken broth
- 2 Cups tomatoes, fresh or canned, peeled, seeded and chopped
- 1 Tbl. tomato paste
- 3/4 Cup calamata or nicoise olives, pitted
- 3 Tbls. capers, rinsed
- Flat leaved parsley, for garnish
directions
- 1
1. Place garlic cloves in saucepan, cover with water and bring to boil over medium-high heat. As soon as water comes to boil, drain garlic and repeat with fresh water. Set aside.
- 2
2. In large flameproof casserole, heat oil over medium-high heat.
- 3
3. Brown chicken, seasoned with salt and pepper.
- 4
4. Remove chicken from pan and pour off excess fat.
- 5
5. Increase heat and add wine. Reduce by half (approx. 10 minutes).
- 6
6. Return chicken to pan along with garlic, broth, tomatoes and tomato paste
- 7
7. Bring to boil, lower heat and simmer for 5 minutes.
- 8
8. Cover and cook about 15-20 minutes, until juices run clear.
- 9
9. Remove chicken from pan, increase heat, add olives and capers.
- 10
10. Simmer until liquid is reduced by half, return chicken and heat thoroughly (5-10 minutes).
- 11
11. Platter chicken, drizzle sauce on top and garnish with parsley leaves.
Source: Elizabeth Gardner
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