It's January. So we're sticking to our healthy eating goals for at least another minute, right?
Okay, yes. So long as those goals include olive oil, butter and fried sage: we's good.
In my defense, there shall also be mushrooms (so low cal!) and high protein chicken breast (so low carb!)
Let's ignore the whole "Israeli Couscous" in our calorie calculations, shall we?
Okay, good. Now that I have you on board with the glorious scientific dietetics of this dish, let's talk flavor.
And you're lucky there, because I was about to say
But, lyke, who even uses "z" at the end of their phrases anymore? #notme #kinda
So this dish.
It has chicken. And shiitake mushrooms. All goldened up in butter. Then stirred in with couscous instead of risotto. Because truth: risotto making scares me. I am not enough of a perfectionist to hem and haw over it's finicky texture. Which is all well and dandy. Because Israeli CousCous (the slightly larger sized, round and bally couscous--purchased at Trader Joes or you could sub in Ancini de Pepe pasta, FYI) is a delight here. Smooth and creamy, satisfying softness in every bite.
And to top it all off: fried sage.
Whooaaa. I know. You're all like "BROOKE, WHO ARE YOU EVEN? FRYING SAGE UP LIKE A HAUTE CHEF"
And I'm all "Guys, I know. But hang with me here."
Fried sage is mega easy to make. And it's really the best way to enjoy sage.
Those traditionally winter herbs can be a real kick in the pants. Hard to chop, or far-too-flavorful and overtaking the entire dish, frying sage is a lovely way to quickly mellow the flavor, while still getting that gloriously earthy tone sage lends to a dish.
Plus, those leaves? So pretty. I die.
Not really die. I mean, let's save that for the actual tasting of this wonderdish.
Because, Shiitake Chicken CousCous Risotto with Fried Sage? I die.
There we go.
Shiitake Chicken CousCous "Risotto" with Fried Sage
Yield: 4 servings | 25 mins
- 4 Tbsp olive oil
- 2-3 oz fresh sage
- 4 Tbsp butter, divided
- 4-6 cloves garlic, finely chopped
- 3.5 oz shitake mushrooms
- 1-2 uncooked chicken breasts, diced
- 2 cups Israeli couscous
- 2 1/4 cups chicken broth
- 1/2 cup heavy cream
- 1/3 cup shaved parmesan
- peppercorn medley or pink peppercorns for garnish
- sea salt (to taste)
In a large skillet, heat olive oil over medium-high heat. Pluck sage leaves from stems. Drop into hot oil, frying on both sides until deep green. Gently remove from pan with tongs, transfer to a paper-towel lined plate. As the leaves cool, they will crisp.
Add 2 Tbsp of butter to the pan. Arrange a layer of mushrooms across the bottom of the pan, frying until golden and crisp. Transfer to a small plate. Cover and set aside.
Add remaining 2 Tbsp of butter the pan. Toss in chicken. Season generously with salt and pepper. Cook until edges begin to turn golden.
Add couscous and broth to skillet. Cover and cook until liquid is absorbed and couscous is tender. Stir in cream and mushrooms. Salt and pepper to taste. Garnish with parmesan, crispy sage and pink peppercorns, if desired. Enjoyyy.