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1
Preheat oven to 350 degrees F.
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2
To prepare the chicken: Season the chicken with salt and pepper.
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3
In a saute pan, heat olive oil and sear skin side down until golden in color, about 3 minutes.
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4
Turn and saute another 3 minutes.
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5
Transfer pan to oven and roast for 15 to 20 minutes or until done.
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6
Remove the chicken from the pan and keep warm.
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7
Remove fat from pan.
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8
Add fennel, sage sprig, lemon zest, lemon juice, and raisins and deglaze with 1 cup of white wine and 1/2 cup sweet wine.
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9
Over high heat, reduce by half.
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10
Add brown chicken stock and cream.
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11
Reduce until slightly thickened.
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12
Remove sage and finish sauce with butter and grapes.
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13
To prepare the couscous: In a saucepan, heat olive oil.
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14
Add onions and cook for 1 minute, until glossy (do not brown).
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15
Add pearl couscous and stir until well coated with oil.
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16
Season with salt and add 1 cup of chicken stock.
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17
Stir occasionally until 2/3 of the liquid is absorbed.
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18
Add the remaining cup of stock, and continue to cook until al dente.
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19
Taste and adjust seasoning with salt, stir in butter, and finish with parsley.
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20
Set aside and keep warm.
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21
To serve: Place a few tablespoons of couscous in the center of a plate.
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22
Slice each chicken breast diagonally into 2 pieces.
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23
Arrange on top of couscous.
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24
Nap with sauce and sprinkle with sage leaves.
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25
Serve immediately.
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26
Preheat the oven to 400 degrees F.
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27
Spread the bones and onion slices in a roasting pan and set in the oven.
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28
Turn the bones to brown all sides until they are a deep golden brown, about 30 minutes.
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29
Do not allow them to burn, since that will give the stock a bitter taste.
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30
Transfer the bones and onion to a stockpot, and place the roasting pan on the stove.
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31
Over medium high heat, deglaze the pan with 2 cups of water, scraping up all the bits stuck to the bottom of the pan.
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32
Pour into the stockpot and add 3 quarts of water.
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33
Bring to a boil, lower heat, and simmer for 3 hours.
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34
Strain into a clean stockpot and boil for 20 to 30 minutes, until the stock is reduced to 2 cups.
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35
At this point, the stock is more concentrated and more flavorful.
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36
Strain into a clean bowl and cool.
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37
Since brown stock is primarily a base for sauces and only a small amount is used, pour the cooled stock into an ice-cube tray.
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38
When completely solid, release the cubes, enclose in a plastic bag, and return to the freezer.
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39
When needed, one or two cubes can be defrosted and used in a recipe.
