Red Wine-Braised Chicken with Couscous

5 garlic cloves, peeled
2 chicken breast halves, skinned
2 chicken drumsticks, skinned
2 chicken thighs, skinned
2 tsp. olive oil
2 cups Merlot or other fruity red wine
1½ cups chicken broth
2 cups chopped seeded peeled tomato
1 tbsp. tomato paste
1/2 cup kalamata olives, pitted
2 cups hot cooked couscous

Place garlic in a small saucepan; cover with water. Bring to a boil. Reduce heat;
simmer 2 minutes. Drain; set garlic aside.

Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 10 minutes
or until browned, turning once. Remove chicken from pan. Increase heat
to high; add wine to pan. Cook until reduced to 1 cup (about 5 minutes).
Remove from heat. Stir in garlic, drumsticks, thighs, broth, tomato, and
tomato paste. Bring to a boil. Reduce heat; simmer 5 minutes.

Add breast halves; cover and cook 20 minutes, turning chicken after 10 minutes.
Remove chicken from pan; keep warm.

Increase heat to medium-high; add olives to pan. Cook, uncovered, 10 minutes,
stirring occasionally. Return chicken to pan, turning to coat. Cover and
let stand 5 minutes. Serve with couscous.

4 servings