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. ---------------------------------------------------------------------------
Nutrition
Ingredients
