dish
Red Wine-Braised Chicken with Tomatoes and Olives

6
Serves
525
Calories
13
Nutrients
16
Vitamins

Ingredients

2 tablespoons olive oil
4 pounds skinless, boneless chicken thighs
3 cups dry red wine
2 cups chicken stock
2 cups tomatoes , peeled, seeded and chopped (fresh or canned)
1 tablespoon tomato paste
3/4 cup cured black olives , pitted and left whole
3 tablespoons capers , rinsed
whole leaves of fresh, flat-leaf parsley

Cooking Instructions

1. Place the garlic cloves in a saucepan, cover with water and bring to a boil over medium-high heat. As soon as the water comes to a boil, drain and discard the water. Repeat.

2. Heat 1 tablespoon olive oil in a large heavy casserole over medium-high heat. Add the chicken in a single layer with space between each piece, season with salt and pepper and cook until lightly golden on each side, 10 minutes total.

3. Remove the chicken from the pan and pour off the excess fat. Increase the heat to high, add the wine to the pan and reduce by approximately half, about 10 minutes. Add the drumsticks and thighs to the pan along with the garlic, chicken stock, tomatoes and tomato paste. Bring to a boil, reduce the heat to low and simmer 5 minutes. Add the breasts and continue to cook covered until the juices from the chicken are clear when pierced with a knife, 20 to 25 minutes.

4. Remove the chicken from the pan with tongs and set aside, covered with foil to keep warm. Adjust the heat to high, add the olives and capers and simmer until the liquid reduces by half and thickens, 10 to 15 minutes.

5. To serve, heat the sauce over medium-high heat until it is simmering. Add the chicken and heat thoroughly, 2 to 3 minutes. Place the chicken on a platter and drizzle the sauce over the top. Garnish with parsley.

Serving Size: 1 chicken thigh with sauce

Nutrition Information

Number of Servings: 6
Calories
525
Protein
61 g
Total Carbohydrate
7 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
3 g
Total Fat
18 g
Saturated Fat
4 g
Monounsaturated Fat
7 g
Polyunsaturated Fat
3 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
252 mg
Percent Calories from Protein
46 %
Percent Calories from Carbohydrate
6 %
Percent Calories from Fat
30 %
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
20 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Biotin
0 mcg
Vitamin C
24 mg
Vitamin D
36 IU
Folate
38 mcg
Vitamin E
3 IU
Vitamin K
0 mcg
Pantothenic Acid
4 mg
Calcium
81 mg
Iron
4 mg
Phosphorus
551 mg
Potassium
1025 mg
Sodium
1406 mg
Zinc
6 mg