Tuesday, January 6, 2009
Vickis chicken with grapes ,couscous and roasted asparagus
So when my blog was a baby way back in 2007...one of the first posts I did was this great recipe. It comes courtesy of Rachael Ray. You know what that means? EVOO, 30 minutes, and really tasty. Plus you don't have to listen to her crack lame jokes. [wink]
We ate this tonight. I haven't made this in awhile and it was the perfect dinner to mix it up a bit. The ingredients sound strange but paired together taste wonderful!
1 1/2 pounds asparagus
5 TBS extra virgin olive oil, divided
3 TBS fresh chopped thyme leaves (I left this out since I'm not a fan of thyme)
Course salt and pepper
2 TBS butter
1/4 cup all purpose flour
2 pounds chicken tenders
1/2 cup white cooking wine
2 1/2 cups chicken stock (cans, boxes, or just made from cubes)
1 cup heavy cream (I use half and half)
1/4 cup grainy, stone ground mustard
1 1/2 cups seedless red grapes, halved
2 cups couscous
Heat oven to 400 degrees.
Trim asparagus. Toss with about 3 TBS of olive oil, 2 TBS chopped thyme and salt and pepper. Spread asparagus out onto a cookie sheet and roast 10-12 minutes until it is tender and crispy at the tips.
Heat large skillet over medium-high heat; add 2 TBS olive oil and 2 TBS butter to the pan. Place flour in shallow dish. Season chicken with salt and pepper and dredge in flour. Add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock. Combine cream and mustard and add to stock. Let simmer then add grapes and turn to coat and combine with sauce. Simmer over low heat.
Bring remaining 2 cups chicken broth and 1 TBS of fresh thyme to a boil in small pot. Add couscous and take off heat. Cover with lid and let stand 5 minutes, then fluff with fork.
Serve tenders and grapes on couscous alongside asparagus.