Roast Chicken Breast With Zibibbo Raisins And Pearl Couscous
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Salt2 tbsps
Olive Oil1 sprig
Sage1 tbsp
Lemon Juice1 cup
White Wine1 cup
Heavy Cream1 tbsp
Butter1 cup
Onion (chopped)2 cups
Chicken Stock (hot)Directions:
1
Preheat oven to 350 degrees F
2
To prepare the chicken: Season the chicken with salt and pepper
3
In a saute pan, heat olive oil and sear skin side down until golden in color, about 3 minutes
4
Turn and saute another 3 minutes
5
Transfer pan to oven and roast for 15 to 20 minutes or until done
6
Remove the chicken from the pan and keep warm
7
Remove fat from pan
8
Add fennel, sage sprig, lemon zest, lemon juice, and raisins and deglaze with 1 cup of white wine and 1/2 cup sweet wine
9
Over high heat, reduce by half
10
Add brown chicken stock and cream
11
Reduce until slightly thickened
12
Remove sage and finish sauce with butter and grapes
13
To prepare the couscous: In a saucepan, heat olive oil
14
Add onions and cook for 1 minute, until glossy (do not brown)
15
Add pearl couscous and stir until well coated with oil
16
Season with salt and add 1 cup of chicken stock
17
Stir occasionally until 2/3 of the liquid is absorbed
18
Add the remaining cup of stock, and continue to cook until al dente
19
Taste and adjust seasoning with salt, stir in butter, and finish with parsley
20
Set aside and keep warm
21
To serve: Place a few tablespoons of couscous in the center of a plate
22
Slice each chicken breast diagonally into 2 pieces
23
Arrange on top of couscous
24
Nap with sauce and sprinkle with sage leaves
25
Serve immediately
26
Preheat the oven to 400 degrees F
27
Spread the bones and onion slices in a roasting pan and set in the oven
28
Turn the bones to brown all sides until they are a deep golden brown, about 30 minutes
29
Do not allow them to burn, since that will give the stock a bitter taste
30
Transfer the bones and onion to a stockpot, and place the roasting pan on the stove
31
Over medium high heat, deglaze the pan with 2 cups of water, scraping up all the bits stuck to the bottom of the pan
32
Pour into the stockpot and add 3 quarts of water
33
Bring to a boil, lower heat, and simmer for 3 hours
34
Strain into a clean stockpot and boil for 20 to 30 minutes, until the stock is reduced to 2 cups
35
At this point, the stock is more concentrated and more flavorful
36
Strain into a clean bowl and cool
37
Since brown stock is primarily a base for sauces and only a small amount is used, pour the cooled stock into an ice-cube tray
38
When completely solid, release the cubes, enclose in a plastic bag, and return to the freezer
39
When needed, one or two cubes can be defrosted and used in a recipe
40
Yield: about 2 cups Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000