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Serves 4 |
Enjoy this flavorful braised chicken dish
|5 cloves garlic, peeled|
|4 chicken breast halves, skinned|
|1/4 teaspoon black pepper, freshly ground|
|2 teaspoons olive oil|
|2 cups Merlot|
|1 1/2 chicken broth|
|2 cups tomatoes, canned, diced, preferably San Marzano|
|1 tablespoon tomato paste|
|1/2 cup kalamata olives, pitted|
|3 tablespoons capers, rinsed|
|Flat-leaf parsley sprigs (optional)|
- Place the garlic in a small saucepan and cover with water. Bring to a boil. Reduce the heat and simmer 2 minutes. Drain and set aside. Sprinkle the chicken with the pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and cook 10 minutes or until browned, turning once. Remove the chicken from the pan. Increase the heat to high and add the wine. Cook until it is reduced to 1 cup (about 5 minutes). Remove from the heat. Stir in the garlic, broth, tomatoes, and tomato paste and bring to a boil. Reduce the heat and simmer 5 minutes. Add the chicken and cover and cook 20 minutes, turning chicken after 10 minutes. Remove the chicken from pan and keep warm. Increase the heat to medium-high and add the olives and capers. Cook, uncovered, 10 minutes, stirring occasionally. Return the chicken to the pan, turning to coat. Cover and let stand 5 minutes. Serve with couscous or rice and garnish with parsley.
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