Vicki's Favorite Chicken With Grapes, Couscous, Asparagus

By á-170456

Ingredients

• 1 1/2 pounds asparagus
• 5 tablespoons extra-virgin olive oil divided
• 3 tablespoons chopped fresh thyme leaves (stripped from 6 to 7 sprigs)
• Coarse salt to taste
• Freshly-ground black pepper to taste
• 2 tablespoons butter cut into pieces
• 1/4 cup all-purpose flour
• 2 pounds chicken tenders
• 1/2 cup white wine
• 2 1/2 cups chicken stock divided (available on soup aisle in paper boxes)
• 1 cup heavy cream
• 1/4 cup grainy stone-ground mustard
• 1 1/2 cups seedless red grapes - (abt 1/2 lb) halved
• 2 cups couscous

Details

Servings 4

Preparation

Step 1

Heat oven to 400 degrees.

Trim tough ends of asparagus and save for soup. Place asparagus in a large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10 to 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 extra-virgin olive oil, 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 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 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.

This recipe yields 4 servings.