"cous-cous with vegetables and chicken

Cut the chicken breasts lengthwise into strips and then cut them in half. We will leave them approximately half a finger in size.

We put them at room temperature with the Provencal herbs, tarragon, salt, pepper and a squeeze of lemon during the time it takes to prepare the rest of the ingredients.

In about 10 minutes the sauce will be a little thick thanks to the reduction of the wine and the vegetables. The chicken will be super tender and very juicy.

Boil 250 ml of water with a teaspoon of salt and a teaspoon of extra virgin olive oil and pour it over 250 g of cous-cous in a bowl. Approximately it is the content of a full glass for both the cous cous and the water.

Let stand 2 minutes and heat over low heat for 3 minutes with a tablespoon of butter, stirring with a fork to separate the grains.

Serve on a deep platter. Stir the cous-cous with a wooden spoon so that the grain is loose, add the vegetables and the chicken on top.

On the other hand, we cut the onion, peppers, chives, carrots and tomato in relatively fat slices so that they remain crispy after frying.

We put to slow fire with extra virgin olive oil all the vegetables except the tomato. We will add the tomato a little later when the other vegetables are a little poached.

Let it simmer for approximately 12 minutes.

Season to taste with salt and pepper.

When everything is poached, put it aside on a plate and in the same pan add the chicken pieces.

Fry until golden brown, turning up the heat a little at the end of the process.

Add the reserved wine to the pan with the chicken. Let it simmer until the white wine evaporates a little. It is not necessary more than five minutes because it is only to join flavors.

Then add the rest of the vegetables we had set aside and the broth. Let the wine evaporate a little more over low heat.