Chicken in Red Wine Sauce

This Chicken in Red Wine Sauce is delicious. A personal favorite, it’s hard to beat the wonderful flavors in this dish. The chicken is tender and tasty.

Wine Pairing

Since this recipe calls for so much wine (3 cups), I’d suggest a budget wine that tastes good but doesn’t cost a fortune.

Fetzer Vineyards 2010 Valley Oaks Cabernet Sauvignon is a good example. It won a Double Gold at the San Francisco Chronicle’s Wine Competition and it sells for only $7.99.

Another good choice would be Twisted Winery’s 2012 Cabernet Sauvignon also selling for around $7.99.

Ingredients
12 cloves of garlic
2 T virgin olive oil
4 pounds of chicken breasts, legs, thighs, seasoned with salt and pepper
3 cups Cabernet Sauvignon
2 cups low sodium chicken broth
2 cups canned Italian diced tomatoes
1 T tomato paste
¾ cup pitted Kalamata olives
3 T capers

Instructions for Chicken in Red Wine Sauce
1. Boil cloves of garlic in a saucepan of water. As they start to boil remove garlic and save.
2. Heat olive oil in a large frying pan. Add chicken pieces. Brown for 5 minutes on each side until chicken is golden brown.
3. Save chicken and remove fat from the pan. Add wine to the pan and simmer for approximately 10 minutes until the wine is reduced by half.
4. Place chicken back in the pan. Add garlic, chicken broth, diced tomatoes, and tomato paste. Bring to a boil. Cover and lower heat to simmer for 20-25 minutes.
5. Remove chicken from the pan. Add olives and capers to the pan and simmer for approximately 15 minutes until the liquid is reduced to half.
6. Return chicken to the pan. Heat for 8-12 minutes. Spoon sauce over the chicken.
7. Serve with your favorite potato dish. I love this chicken with garlic mashed potatoes or roasted small fingerling potatoes.