Saturday, November 15, 2008
Chicken Thighs Italiano with Couscous
As previously stated, I went to a cooking class and while there my intense shopping desires became prevalent and I was "forced" to purchase a pan... So, today I decided to use it. I was quite impressed with my pan and with this recipe.
Chicken Thighs Italiano with Whole Wheat Couscous
1 tablespoon extra virgin olive oil
4 boneless, skinless chicken thighs (original recipe called for 8, but I used 1 lb and decided on 1 chicken breast per serving)
3 cloves garlic, chopped
2 shallots, chopped
1 cup Chicken Broth, divided
Juice from 1 lemon
1 (8-ounce) package sliced mushrooms
1 (14 1/2-ounce) can diced tomatoes, drained
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 tsp driedbasil
1 tablespoon capers
10 whole black olives
1 cup Whole Wheat Couscous (you could use a boxed couscous which would be great as well)
In a large skillet over medium heat, heat olive oil. Add chicken and lightly pepper. Cook 12 to 15 minutes per side, until lightly browned. Transfer to a plate and cover with aluminum foil.
In the same skillet, add the garlic and shallots. Cook for 2 minutes or until they begin browning, stir frequently. Add 1/2 cup chicken broth and stir to combine and loosen any bits that have stuck to the pan bottom.
Add the mushrooms and stir to combine. Add remaining 1/2 cup chicken broth, bring to a simmer. Add tomatoes, rosemary, thyme, basil, capers and olives and bring to a simmer, cover the pan, reduce heat to low and cook for 10 to 15 minutes, stirring occasionally. Season to taste with salt and pepper.
While sauce cooks, prepare couscous. (Add 1 cup boiling water to couscous in a bowl and cover tightly, let sit 5 mins and fluff with a fork)
To serve, place a chicken thighs on each plate. Place couscous next to chicken and top the couscous with tomato mixture.