Chicken With Grapes, Couscous And Roasted Asparagus

Name: Chicken With Grapes, Couscous And Roasted Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oven to 400 degrees F.
2
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.
3
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.
4
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.
5
Serve tenders and grapes on couscous alongside asparagus.

1161

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Chicken With Grapes, Couscous And Roasted Asparagus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!