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    Chicken with Grapes, Couscous and Roasted Asparagus View Edit

    Servings: Not specified

    Directions

    Heat oven to 400 degrees F. 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.

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

    Parsed from recipe text (no separate ingredient records).
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