Who doesn't like baked chicken? So Sunday lunch…This recipe has a few personal variations’ and a side dish that makes a hearty main dish: cous cous, that on our table never fails. The chicken is breaded in durum wheat and then sprayed with lemon juice and, Obviously, so much Rosemary. The flour makes the skin more crispy and keeps the softness of the meat. Couscous is made with colorful vegetables: leeks, onions, Roman cauliflower and carrots…The recipe is really easy, just wait till the oven do its thing!
Ingredients for 4 people:
for baked chicken
- 2 kg of chicken into pieces
- 2 lemons
- durum wheat flour as required
- salt and pepper
- two or three sprigs of fresh rosemary
for the couscous
- 250 grams of couscous
- 2 carrots
- 1 onion
- 1 leek
- Roman cauliflower 1 small
- 1 bay leaf
- salt and pepper
- extra virgin olive oil as required
Preheat the oven to 200 degrees. Wash the chicken with a little’ of salt and then dry it with a paper towel. Line a baking sheet with parchment paper. Salt and pepper the chicken pieces and then dip in grits (slightly salty too, but not too much) from all sides, so that they are covered. Place the chicken pieces on baking paper, dress with the lemon juice and sprinkle with Rosemary. Bake for about 45 minutes, stirring occasionally and drinking while cooking, If necessary, excess fat. Will become crispy and Golden. While the chicken bakes, cut into very small carrot and onion, the leek into thin slices and divide into florets best cauliflower.
Put in a pan 4 or 5 tablespoons oil, Add the vegetables, the bay leaf and sauté stirring gently for about 3 minutes, then season with salt and pepper, Add a drizzle of hot water and cook over low heat for about 10 minutes and covered. When the vegetables are cooked (must remain firm), lengthen the water according to the quantities indicated by the package of couscous, bring to a boil, Add couscous, turn off the heat and cover. Leave to rest for 5 minutes, then shelling fine couscous with a fork and add, If necessary, a little oil. Serve hot chicken accompanied by couscous with vegetables and garnish with a sprig of fresh rosemary.
THE PAIRING: is a Cyrus’ Doc red wine the company c Santa Venere the wine that we match to this chicken dish, cous cous and vegetables. We chose this wine, 100% organic and aromas of wild berries, because its tannins do not contravene the slight acidity of the lemon and not overlook the sweetness of vegetables cous cous.