Chicken with Grapes Couscous and Roasted Asparagus
From lilaviator 15 years agoIngredients
- 1 1/2 pounds asparagus shopping list
- 5 tablespoons extra-virgin olive oil, divided shopping list
- 3 tablespoons chopped fresh thyme leaves shopping list
- coarse salt and pepper shopping list
- 2 tablespoons butter, cut into pieces shopping list
- 1/4 cup all-purpose flour shopping list
- 2 pounds chicken tenders shopping list
- 1/2 cup white wine shopping list
- 2 1/2 cups chicken stock, divided shopping list
- 1 cup heavy cream shopping list
- 1/4 cup grainy, stone-ground mustard (I like Inglehoffer and Beaverton stone ground mustard) shopping list
- 1 1/2 cups (about 1/2 pound) seedless red grapes, halved shopping list
- 2 cups couscous shopping list
How to make it
- Heat oven to 400°F.
- Trim tough ends of asparagus and save for soup. Place asparagus in a large bowl and toss with about 3 tablespoons EVOO, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10-12 minutes until the asparagus is tender and crispy at the tips.
- Heat a large skillet over medium to medium high heat; add 2 tablespoons EVOO, 2 turns of the pan, and 2 tablespoons butter to the pan.
- Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7-8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
- Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork.
- Serve tenders and grapes on couscous alongside asparagus.
People Who Like This Dish 2
- chefmeow Garland, TX
- lnbee Oak Park, IL
- lilaviator Cincinnati, OH
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