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Chicken with Rosemary Vegetables
Served with couscous
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Serves 4
Prep time: 15 minutes Total time: 45 minutes |
- 3 large yellow onions
- 3 medium carrots
- 1 bunch rosemary
- 1 lemon
- 10 oz. instant couscous
- 6 chicken thighs
Shopping List
- Black pepper
- Extra-virgin olive oil
- 5 garlic cloves
- Sea salt
- Unsalted butter
Pantry Items
- Chef’s knife
- Dutch oven
- Measuring cups and spoons
- Medium saucepan
- Mixing bowls
- Paring knife
- Spatula
- Tongs
- Vegetable Peeler
- Wooden spoons
Tools
- Wine: A Bordeaux
- Dessert: Yogurt with fresh fruit
Suggestions
- When you walk in the door
- Don’t refrigerate the chicken
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Open the wine
- Prep
- Peel the onions and cut into 8 wedges.
- Trim and peel the carrots and cut into 1/2-inch chunks.
- Peel the garlic and coarsely chop.
- Measure 3 tbsps. butter. Cut it into small pieces.
- Put 2 cups couscous into a heat-proof bowl with ½ tsp. salt and the butter.
- Start Cooking
- Heat 2 tbsps. olive oil in the Dutch oven over medium-high heat.
- Pat the chicken dry and add it to the pan. Season with salt and pepper and brown it on the skin side, for 5 minutes, or until it’s golden.
- Remove the chicken from the pan. Reduce the heat to medium.
- Add the onions, the garlic, the carrots and 6 sprigs rosemary to the pan stir, cover and cook until the veggies are tender, about 8 minutes. Stir once in awhile.
- While the veggies are cooking, put 2 cups water into the medium saucepan and set it over high heat to boil.
- Set the table. Pour yourself a glass of wine.
- As soon as the water boils, stir it into the couscous. Cover the bowl with a plate or pan lid, whatever fits and forget for now.
- Check the veggies. If they’re tender, return the chicken to the pan with it’s juices. Squeeze the lemon through your fingers over the chicken.
- Stir everything, cover and cook for 20 minutes. Turn the chicken twice during the cooking time and stir the veggies so they don’t stick to the pan.
- Strip 2 tbsps. rosemary leaves from the remaining sprigs and mince.
- Check the chicken and remove the rosemary sprigs. Stir the minced rosemary into the chicken. Cover and cook for 8 more minutes.
- When the chicken is cooked, put it on a platter, or take it right to the table in the Dutch oven. Remember a hot pad for the table.
- Stir the couscous with a fork, and take it to the table, too. Dinner is ready. Don’t forget the wine!
