Cookbook
Pan Roasted Chicken with a Wine Sauce Pearl Couscous and Broccolini

Pan Roasted Chicken with a Wine Sauce Pearl Couscous and Broccolini

  • 30 min
  • 600 calories

Truly a one pan dish, we have borrowed from French cuisine to create a delicious, light meal with the delicate flavours of sherry, shallot and thyme. The pearl couscous is cooked directly in the sauce so it soaks up all the flavours.

Number of servings

Ingredients

  • 2 Chicken Breast (skin on) 2 Chicken Breast (skin on)
  • 1 Red Onion 1 Red Onion
  • 1⁄2 Cup Sherry Wine Base 12 Cup Sherry Wine Base
  • 1⁄2 Small Bunch Flatleaf Parsley & Thyme 12 Small Bunch Flatleaf Parsley & Thyme
  • 3⁄4 Cup Israeli Couscous 34 Cup Israeli Couscous
  • 1 Bunch Broccolini 1 Bunch Broccolini
  • 2 Tbsp Pine Nuts 2 Tbsp Pine Nuts

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Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Large Pan
Small Pan

Step 1

1 Prepare Ingredients

Cut red onion into wedges. Trim broccolini ends and cut into bite sized pieces. Pick and finely chop thyme and flatleaf parsley, keeping them separate.

Step 2

2 Sear Chicken

Heat a pan over medium-high heat. Add a drizzle of oil and sear the chicken breast skin side down for 3 minutes until golden. Flip chicken and add the red onion to the pan cooking for an additional 3-4 minutes to brown slightly.

Step 3

3 Deglaze Pan

Add the sherry wine base to the pan and scrape up any golden bits. Add 1.5 cups of water, thyme and pearl couscous and cook for 10-12 minutes on low heat until couscous is just tender and chicken is cooked.

Tip! You can add more water if needed. It should be a similar creamy consistency to a risotto.

Step 4

4 Add Broccolini

When couscous is just tender, add the broccolini to the pan and cook for a further 2-3 minutes. Taste and season with salt and pepper. Add half the parsley.

Step 5

5 Toast Pine Nuts

Heat a small dry pan over medium heat and toast the pine nuts for 1-2 minutes until browned and toasted.

Tip! Keep and eye on the pine nuts to ensure they don't burn.

Step 6

6 You Plate It

Serve straight to the table with a sprinkling of pine nuts and parsley and dig in.

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