Lazy Post-Party Chicken with Carrot Purée and Couscous

Ingredients

• 11 free-range chicken(1200g)
• 22 tablespoon duck fat(28g)
• 31 cup white wine(240g)
• 42.5 cup vegetable broth(600g)
• 53 carrot(210g)
• 60.5 cup heavy cream(120g)
• 72 tablespoon butter(28g)
• 81 teaspoon salt(6g)
• 90.5 teaspoon black pepper(1g)
• 101 cup couscous(170g)

Instructions

1. 1Cut the chicken into pieces.
2. 2Heat duck fat in a large pot over medium-high heat. Brown the chicken pieces on all sides.
3. 3Add the white wine and 2.5 cups of vegetable broth. Cover and simmer for about 1 hour.
4. 4Meanwhile, peel and slice the carrots. Boil them in salted water until very tender.
5. 5Drain the carrots and mash them using a food mill, potato masher, or fork.
6. 6Mix the mashed carrots with half of the cream, 1 tablespoon of butter, salt, and pepper to taste. Set aside.
7. 7For the couscous, bring 1 cup of vegetable broth to a boil. Pour it over 1 cup of couscous in a bowl, cover, and let sit for 5 minutes.
8. 8Fluff the couscous with a fork and mix in 1 tablespoon of butter.
9. 9Once the chicken is cooked, remove the pieces and set aside. Strain the cooking liquid into a saucepan.
10. 10Add the remaining cream to the cooking liquid, season with salt and pepper, and simmer to thicken slightly.
11. 11Serve the chicken with carrot purée and couscous, topped with the creamy sauce.