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

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2337.02 Kcal (9785 kJ)
Calories from fat	1346.6 Kcal
		% Daily Value*
Total Fat	149.62g	230%
Cholesterol	677.63mg	226%
Sodium	1650.56mg	69%
Potassium	1864.53mg	40%
Total Carbs	82.05g	27%
Sugars	14.27g	57%
Dietary Fiber	6.2g	25%
Protein	141.03g	282%
Vitamin C	35.6mg	59%
Vitamin A	0.2mg	6%
Iron	7.8mg	43%
Calcium	133.5mg	13%

Amount Per 100 g
Calories	141.82 Kcal (594 kJ)
Calories from fat	81.72 Kcal
		% Daily Value*
Total Fat	9.08g	230%
Cholesterol	41.12mg	226%
Sodium	100.16mg	69%
Potassium	113.14mg	40%
Total Carbs	4.98g	27%
Sugars	0.87g	57%
Dietary Fiber	0.38g	25%
Protein	8.56g	282%
Vitamin C	2.2mg	59%
Iron	0.5mg	43%
Calcium	8.1mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Creamy Chicken Tarragon With Egg Noodles

Whole chicken, cut up, Salt , to taste and 11 more..
Napoleon's Chicken Marengo

Chicken pieces or 4 large breasts, Salt, Black pepper and 12 more..
Honey and Lemon Chicken on Rice (For Womans Day)

Chicken breasts, Cooked rice, Olive oil and 18 more..
Mushroom Chicken Risotto

Chicken breast, cut into 1-inch cubes, All-purpose flour and 11 more..
Butternut Squash and Spinach Lasagna

Olive oil, Chopped leeks and 17 more..
Southern Creamy Mushroom Chicken

Chicken breasts (bone-in ) and 11 more..
Beetroot Caviar

Head fennel, chopped, Shallots, chopped, Lemon , zest of and 3 more..
Crab Delight

Butter, All-purpose flour, Heavy cream, divided and 14 more..
Shrimp and Goat Cheese Grits

Chicken stock, Grits , freshly ground if possible and 11 more..
Rancho-Curry Chicken With Lemon-Mint Yogurt

Chicken breast, cubed, Green chili sauce, Olive oil and 14 more..
Beurre Blanc Sauce

Dry white wine, Shallots, chopped, Bay leaf and 7 more..