This is a nice, quick and easy meal, perfect for midweek suppers - tender chicken breast, cooked in wine sauce, flavoured with tarragon and accompanied with giant couscous.
The recipe is adapted from Feel Good Food magazine (Spring, 2017).
Ingredients:
4 large chicken breasts, halved on the diagonal (or 2 breast crowns, quartered)
2-3 banana shallots, halved or quartered
5 tbsp sherry
5 tbsp dry white wine
1 tbsp dried tarragon (or small bunch of fresh, leaves picked)
500 ml chicken stock
200 g giant (pearl) couscous
season to taste
To garnish (optional):
fresh flat leaf parsley
50 g toasted pine nuts
Method:
Heat some oil in a deep frying pan or wok over a medium-high heat, add the chicken pieces and cook in batches for 2 minutes or so until the undersides are light golden in colour, removing them from the pan as they are ready and keeping them aside.
Reduce the heat to medium-low, add the shallots and cook for few minutes until lightly coloured and soft.
Spoon the shallots out and keep aside, add the sherry and white wine to the pan, increase the heat to high and boil for 2-3 minutes to allow the liquid to reduce a little.
Add the stock and tarragon and continue to boil for a few more minutes. Adjust the seasoning.
Return the chicken back to the pan, arrange the shallots over and simmer, covered, over a medium-low heat for 15-20 minutes or until the chicken is cooked through.
Remove everything from the pan, strain the cooking liquid and pour it back into the same pan. Wash and drain the couscous, add it to the pan and cook for 8-10 minutes or until the grains are cooked and the cooking liquid is absorbed. (Keep an eye on the grains to avoid overcooking).
Once everything is cooked, arrange the chicken and the shallots on top of the couscous, sprinkle with some fresh parsley and pine nuts.
Serve and enjoy!
Bon Appetit!
