- 4 (12 ounce) Whole Chicken Breasts
- Salt and Freshly Ground Black Pepper
- 2 ounces Extra Virgin Olive Oil
- 1/4 cup Fennel Bulb, trimmed and cut into 1/4-inch dice
- 1 sprig Sage
- 1 Lemon, zested
- 1 tablespoon Lemon Juice
- 1 cup Dry White Wine
- 1/2 cup Sweet Wine, preferably Passito or Moscato de Pantelleria
- 1/2 cup Zibibbo Raisins, if available, or California
- 1 cup Brown Chicken Stock
- 1/4 cup Heavy Cream
- 2 ounces Butter
- 1 cup Sweet Seedless Grapes, cut in half
- 8 Crisp Fried Sage Leaves
- Pearl Couscous:
- 2 tablespoons Extra Virgin Olive Oil
- 1/4 cup Finely Chopped Onions
- 1 cup Pearl Couscous (also known as Israeli Couscous)
- 1 teaspoon salt
- 2 cups Chicken Stock, hot
- 1 tablespoon unsalted butter
- 1 tablespoon Minced Parsley Leaves
- Preheat oven to 350 degrees F.
- To prepare the chicken: Season with salt and pepper.
- In a saute pan over medium high heat, 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 chicken and wrap in foil to keep warm.
- Remove fat from pan.
- Add fennel, sage, lemon zest 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 1 cup of stock, and continue to cook until al dente.
- Taste and adjust seasoning with salt and finish with parsley.
- Set aside and keep warm.