Thyme and Sherry Chicken with Pearl Couscous and Broccolini
Truly a one pan dish, we have borrowed from French cuisine to create a delicious, light meal with the delicate flavours of sherry, shallot and thyme. The pearl couscous is cooked directly in the sauce so it soaks up all the flavours.
Number of servings
Ingredients
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2 Chicken Breast (skin on)
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3 Shallot
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1⁄2 Cup Sherry Wine Base
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1 Small Bunch Flatleaf Parsley & Thyme
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3⁄4 Cup Israeli Couscous
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1 Bunch Broccolini
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2 Tbsp Pine Nuts
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Large Pan
Small Pan
1 Prepare Ingredients
Cut shallots into quarters, leaving the root end intact. Trim broccolini end and cut into bite sized pieces. Pick and finely chop thyme and parsley, keeping them separate.
2 Sear Chicken
Heat a pan over medium-high heat. Add a drizzle of oil and sear the chicken skin side down for 3 minutes until golden. Flip chicken and add the shallots to the pan cooking for an additional 2-3 minutes to brown slightly.
3 Deglaze Pan
Add the sherry wine mix to the pan and scrape up any golden bits. Add 1.5 cups of water, thyme and couscous and cook for 10-12 minutes on low heat until couscous is just tender and chicken is cooked.
Tip! You can add more water if needed. It should be a similar creamy consistency to a risotto.
4 Add Broccolini
When couscous is just tender, add the broccolini to the pan and cook for a further 2-3 minutes. Taste and season with salt and pepper. Add half the parsley.
5 Toast Pine Nuts
Heat a small dry pan over medium heat and toast the pine nuts for 1-2 minutes until browned and toasted.
Tip! Keep and eye on yoru pine nuts to be sure they don't burn.
6 You Plate It
Serve straight to the table with a sprinkling of pine nuts and parsley and dig in.
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