Our new find is using just one skillet for our meat and grains. In this dish, couscous plumps right in the chicken broth flavored with herbs and sautéed onions. This way you’re guaranteed to sop up every last drop of roasted chicken flavor. Cook, relax and enjoy!
What you'll need:
1 yellow onion
fresh thyme sprigs
fresh sage sprigs
12-14 oz head escarole
4 bone in skin on chicken thighs
8 oz chicken broth
2 Tbsp white wine vinegar
½ cup couscous
freshly ground black pepper
oven proof skillet or baking dish
rimmed baking sheet
Preheat oven to 425°F. Halve, peel then finely chop onion. Remove herb leaves from stems and finely chop. Remove stem end from escarole and cut leaves crosswise into 2 inch strips. Wash and dry leaves well.
Cut off any excess fat or skin from chicken. Toss together chicken, onion and herbs. Drizzle with 2 tablespoons of olive oil and toss to combine. Season with 2 teaspoons salt and a few grinds of black pepper.
Place chicken mixture in an oven proof skillet or baking dish, spreading chicken out in a single layer, making sure chicken is skin side up. Bake 15 minutes.
Meanwhile, add escarole to a rimmed baking sheet. Toss with 2 tablespoons oil, ¾ teaspoon salt and a few grinds of pepper. Place on rack underneath chicken and roast until wilted and browned, about 15 minutes.
Add broth and vinegar to the chicken skillet and continue cooking until meat is cooked, about 15 minutes.
When cooked, remove chicken from skillet and sprinkle couscous over the broth. Let sit until couscous is cooked, about 5 minutes. Serve couscous with chicken and escarole. Enjoy!