Red Wine Braised Chicken

Serve this brightly colored chicken with heaps of rice to soak up the sauce.

Serves 6

2 tablespoons olive oil
6 cloves garlic, minced
1 large yellow onion, diced
1 large carrot, chopped
1 red bell pepper, cored and diced
1 cup Kalamata olives, chopped
1 teaspoon dried thyme
1 teaspoon dried basil
3 to 3 1/4 pounds bone-in, skin-on chicken legs and thighs
2 cups chicken broth
2 cups red wine
1 tablespoon currant jelly
1 1/2 tablespoons cornstarch
2 tablespoons water
Salt and ground black pepper, to taste

In a large Dutch oven over medium-high heat, combine the olive oil, garlic, onion, carrot, bell pepper, olives, thyme and basil.

Saute until the onion and pepper are just tender, about 8 minutes.

Add the chicken and use tongs to turn and brown on all sides.

Add the broth, wine and currant jelly.

Mix well, bring to a simmer, then cover; reduce heat to simmer and cook for 25 minutes.

Use tongs to transfer the chicken to a plate and cover with foil. In a small cup, mix together the cornstarch and water, then add to the Dutch oven.

Cook, stirring constantly, until thickened, about 2 minutes.

Season with salt and pepper.

Serve the chicken with sauce ladled over it.

Nutritional information per serving: 570 cal., 29 g fat (7g sat), 200 mg chol., 10 g carb., 60 g pro., 2 g fiber, 649 mg sodium