Mediterranean Braised Chicken with Couscous

Ingredients:
6 Chicken Thighs, skinless, boneless
2 Tbsp Olive Oil
2-3 cloves Garlic, slivered
2 Shallots, diced
1 cup Pinot Grigio or other white wine
1 cup Chicken Broth
1 tsp Salt
2 tsp Rosemary, diced
1/2 cup Kalamata Olives, minced
1/2 cup Manzanilla Olives, minced
1 cup Tomatoes, diced
2 Tbsp Capers
1 cup Couscous

Directions:

• In a deep saucepan, cook the Chicken thighs in the Olive Oil on low-medium heat for about 5-7 minutes. The more color, the more flavor you’ll get.
• Remove the Chicken and set aside.
• Add the Shallots and Garlic to the Oil, and lightly saute.
• Deglaze with the Pinot Grigio and Chicken Broth.
• Return the chicken to the saucepan, and add the Salt, Rosemary, Tomatoes, Olives, and Capers.
• Simmer for about 10-20 minutes.
• Add 1 cup of Couscous to the pot, and turn off the heat.
• Cover for 5 minutes, as the Couscous absorbs the liquid.
• Serve.

NOTES: You can always cook the Couscous separately from the dish, however I like to absorb the chicken broth and wine into the couscous to add some extra flavor. If you desire, you can chop up the chicken thighs; additionally if you cannot get boneless chicken thighs, you can use them. The important part is not the bones or size, but that it is the flavorful chicken thigh meat.