Joanne Weir's More Cooking in the Wine Country by Joanne Weir

Author:Joanne Weir
Language: eng
Format: epub
Publisher: Simon & Schuster

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 Côtes du Rhône)

2 cups chicken stock

2 cups peeled, seeded, chopped tomatoes, fresh or canned

1 tablespoon tomato paste

¾ cup Kalamata or Niçoise olives , pitted

3 tablespoons capers, rinsed

Fresh flat-leaf parsley leaves as a garnish

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 the garlic and discard the water. Repeat. Set the garlic aside.

Heat 1 tablespoon of the olive oil in a large heavy flameproof casserole over medium-high heat. Add the chicken in a single layer, leaving space between the pieces. Season with salt and pepper, and cook until light golden on each side, 10 minutes total. 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, 10 minutes. Return 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 for 5 minutes. Then add the breasts and continue to cook, covered, until the juices from the chicken are clear, 15 to 20 minutes.

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