Serves 4


4 skin-on Statler chicken breasts, organic, naturally raised, free range and/or kosher
5 stalks lemongrass, minced (white part only)
2 shallots, minced
1/2 cup white wine
2 tablespoons evoo plus more to cook
3 cups instant couscous
3 3/4 cups water, boiling
1/4 cup chopped black olives
Kosher salt and freshly ground black pepper to taste

Pre-heat the oven to 375 degrees. In a large zip-top bag, combine chicken and lemongrass, shallots, white wine and evoo and marinate for 30 minutes. Remove chicken to a plate and season with kosher salt and freshly ground black pepper. Reserve marinade to make pan sauce with later. In an oven-proof saute pan over medium heat coated lightly with extra virgin olive oil, sear the chicken, skin-side down, until browned. Flip chicken and finish in the oven. Meanwhile, make the couscous: place couscous in large, heat-proof bowl. Pour boiling water over couscous, add 1 tablespoon extra virgin olive oil and season with salt and pepper. Stir quickly to blend and immediately cover bowl with plastic wrap, sealing tightly, and allow to steam until couscous is tender, about 5 minutes. Fluff couscous with the back of a fork. Remove chicken breasts from pan and let rest 5 minutes. Place pan back on stove and transfer remaining marinade to the pan and bring to a boil. Add olives nd about 1 tablespoon olive oil, stir to combine and heat through. Serve family-style by placing chicken breasts over couscous, spoon pan sauce over.

Wine Notes:

2005 Puiatti Pinot Grigio
100% Pinot Grigio, from Friuli, Italy
A simultaneously floral and mineral aroma with a well-balanced, crisp palate with strong citrus notes. Pairs well with seafood, risotto and soups. Try it with the Chicken and Couscous or the Capellini.


Raffault Chinon Rose
100% Cabernet Franc. Chinon is located in the central Loire valley, near Tours, and is the northernmost French red wine appellation. This wine has a bright strawberry fruit flavor with a long finish. This is great on its own or paired with fish or poultry dishes. A nice match with either the Capellini or the Arugula Salad.


>>This recipe appears in Episode #511.

>>Click here for a printer friendly version