One pot Dijon chicken and couscous with herbs de Provence and sh

One pot Dijon chicken and couscous with herbs de Provence and shallots. I love an easy, one-pan meal every night of the week and this one has so much flavor. The chicken is so juicy, the pearl couscous is a fun alternative to rice (although you can easily sub rice here) and gets a little crisp around the edges of the pan when baked. And the shallots! Melty, jammy deliciousness. Make it for your family on a random weekday, make it for your friends when they come over for dinner, make it for your loved ones as a holiday meal – anytime you want something that’s a little special. 4 tablespoons olive oil, divided into two 1.5 pounds bone-in, skin-on chicken thighs 1.5 tablespoons herbs de Provence 4-6 shallots, peeled and halved 1/4 cup dry white wine 1 tablespoon Dijon mustard ( 1 cup pearl or Israeli couscous (or sub rice) 2 cups chicken or veggie broth Salt & pepper Mix chicken with 2 tablespoons olive oil, herbs de Provence, salt, and pepper, making sure it’s completely coated. Meanwhile, heat the remaining 2 tablespoons olive oil in a large oven-safe skillet. When the oil is ready, place the chicken, skin-side down, in the pan and cook for 5-7 minutes undisturbed. Flip the chicken and continue cooking for another 5 minutes. Remove from pan and add in the shallots. Cook for about 10 minutes, until starting to brown and soften. Add in white wine and scrape up anything that’s stuck to the pan. Stir in mustard, then add in couscous and broth. Season with salt and stir to combine. Add the chicken thighs back in, cover tightly with foil, and bake at 350 for for 30 minutes, then remove foil and cook for another 10-15 minutes until the chicken reaches an internal temperature of 165. Enjoy, enjoy, enjoy.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix chicken with 2 tablespoons olive oil, herbs de Provence, salt, and pepper, making sure it’s completely coated. Meanwhile, heat the remaining 2 tablespoons olive oil in a large oven-safe skillet. When the oil is ready, place the chicken, skin-side down, in the pan and cook for 5-7 minutes undisturbed. Flip the chicken and continue cooking for another 5 minutes. Remove from pan and add in the shallots. Cook for about 10 minutes, until starting to brown and soften. Add in white wine and scrape up anything that’s stuck to the pan. Stir in mustard, then add in couscous and broth. Season with salt and stir to combine. Add the chicken thighs back in, cover tightly with foil, and bake at 350 for for 30 minutes, then remove foil and cook for another 10-15 minutes until the chicken reaches an internal temperature of 165. Enjoy, enjoy, enjoy.