I love a one-pan meal and this particular one is delicious! My friend Allyson recently posted this One Pot Dijon Chicken and Couscous recipe on Instagram and I had to give it a whirl (the account she gleaned said recipe from is @saturdaytable). Here goes!
INGREDIENTS:
4 tablespoons olive oil, divided in two
1.5 pounds bone-in, skin-on chicken thighs
1.5 tablespoons herbs de Provence
4-6 shallots, peeled and chopped
1/4 cup dry white wine
1 tablespoon of Dijon mustard
1 cup pearl or Israeli couscous
2 cups chicken or veggie broth
salt & pepper
PREPARATION:
In a bowl, season chicken thighs with olive oil, herbs de Provence, salt and pepper. In a skillet, cook each chicken thigh for 5 minutes on each side until golden brown. Remove chicken from pan. Add shallots and cook for 10 minutes until they are brown and soften. Add in white wine and scrape up anything that is stuck in the pan. Stir in mustard, then add in couscous and broth. Season with salt and stir to combine. Add the chicken thighs on top, cover tightly with foil and bake 350 degrees for 30 minutes. Then remove foil and cook for another 5 to 10 minutes until chicken is fully cooked. Enjoy!
