Chicken Braised with Tomatoes and Olives |
|
 |
Prep Time: 7 Minutes Cook Time: 50 Minutes |
Ready In: 57 Minutes Servings: 4 |
|
Ingredients:
1/2 teaspoon freshly ground black pepper, divided |
1/4 teaspoon salt |
8 (3-ounce) skinless, boneless chicken thighs |
1 teaspoon olive oil |
cooking spray |
2 1/2 cups thinly sliced onion (about 1 large) |
2 garlic cloves, minced |
2 cups fat-free, less-sodium chicken broth, divided |
1/4 cup halved pitted kalamata olives |
2 teaspoons balsamic vinegar |
1 (14.5-ounce) can diced tomatoes, undrained |
1/4 cup chopped fresh flat-leaf parsley |
2/3 cup uncooked couscous |
Directions:
1. Sprinkle 1/4 teaspoon pepper and salt evenly over chicken.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan; keep warm. Add onion to pan; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Add 1/2 cup broth and next 3 ingredients. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is done. Stir in remaining 1/4 teaspoon pepper and parsley.
3. Meanwhile, bring remaining 1 1/2 cups chicken broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Serve chicken and sauce over couscous.
|
|