RED-WINE-BRAISED CHICKEN WITH TOMATOES AND OLIVES

By andrea_turnowski

Ingredients

• Time: 50 minutes
• 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 Cotes du Rhone)
• 2 cups chicken broth
• 2 cups peeled, seeded and chopped tomatoes, fresh or canned
• 1 tablespoon tomato paste
• 3/4 cup calamata or nicoise olives, pitted
• 3 tablespoons capers, rinsed
• Flat-leaf parsley leaves, for garnish.

Details

Servings 6

Preparation

Step 1

1. Place garlic cloves in saucepan, cover with water and bring to a boil. Immediately drain and repeat with fresh water. Set aside.

2. In a large, heavy flameproof casserole, heat oil over medium-high heat. Add chicken pieces in a single layer, leaving space between pieces. Season with salt and pepper, and cook until light golden on each side, 10 minutes total. Remove from pan, and pour off excess fat. Increase heat to high, add wine and reduce by about half.

3. Return drumsticks and thighs to pan, along with garlic, chicken broth, tomatoes and tomato paste. Bring to a boil, reduce heat to low and simmer 5 minutes. Add breasts and continue to cook, covered, until juices run clear, 15 to 20 minutes.

4. Remove chicken from the pan and keep warm. Increase heat to high, add olives and capers to pan, and simmer until liquid reduces by half. (Chicken and sauce can be prepared ahead to this point and refrigerated, then rewarmed before continuing.)

5. Return chicken to pan, and heat thoroughly. Transfer to a platter, and spoon sauce over. Garnish with parsley leaves, and serve.

Yield: 6 servings.

Photo: SO TENDER -- This dish, recipe below, goes well with polenta. (Penina in ''Joanne Weir's More Cooking in the Wine Country'')