One pan Chicken and veggies with sherry pan sauce over couscous

This is a simple dinner that can be done in 30 minutes including prep.  I kept it simple but you can dress it up as much as you want. Check IDEAS at the end for more variations.

For 4 people

4 boneless and skinless breasts OR thighs of chicken

Salt/Pepper

Cornstarch for dusting

Ghee/oil 

2 cups of Taylor's Sherry (or a good sherry, NOT hollands)

1/2 cup of chicken stock

16 oz Veggies of choice (I used a frozen Mediterranean Vegetable blend)

2 cups of couscous

2 cups of stock or water

Parsley for garnish, optional

1. Salt/pepper chicken liberally on both sides.  Place a plastic wrap on it and wet the top with a damp hand.  Then pound thin.  The damp surface will help the hammer glide over the surface and reduce tearing the chicken.  Dust liberally both sides with cornstarch and shake off.2.

2. Place a couple of tbsp of ghee or oil in pan over medium high heat.  Cook both sides of the chicken until just golden.  Remove and set aside.  Don't worry about it being done.  You will cook it more later.

3.  Add in another tbsp or 2 of ghee/oil if the pan is dried out.  Toss in frozen veggies, stir and scrape up the bottom.  Salt/pepper again.  Cook for about 2 minutes.  Start a saucepan with 2 cups of stock/water and bring it to a boil for the couscous.

4.  If you like your vegetable al dente, remove and add to reserved chicken. If you like them soft, then leave in the pan.  Pour in the sherry and bring to a boil and then reduce heat to medium-low.  Reduce by half (stirring and scraping continually).  About 5 minutes.  Then add stock/water.  Stir and add in veggies, and top with chicken in a single layer.  Cover and cook 5 minutes on low heat or until meat is cooked through.  (depends on how thin it is)

5.  By now your stock should be boiling in the saucepan, stir in the 2 cups of couscous. Salt/pepper.  Cover and turn off the heat.  Let it sit while the chicken is simmering.  (this is for the small couscous, if doing pearl or Israeli couscous, follow directions on package)

6. To serve, scoop couscous onto a plate, top with a chicken. Serve veggies on the side.  And a couple of spoonfuls of sauce over chicken.  Sprinkle chopped parsley if desired.

IDEAS:  Add a tbsp of butter to finish the sauce.  Saute garlic/shallots to pan after chicken and before adding veggies. Replace chicken with portobello mushroom caps seasoned with salt/pepper for a vegan option.  Or favorite seitan strips.   Add hot sauce or diced chilis.  Add strips of red peppers for color.  Use any vegetables you like.  Add fave herbs to flavor it more.  Fave seasoning blend.  The possibilities are endless, this is a basic starter recipe to get you started!