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A sheet pan meal that blends the sweetness of ripe peaches and nectarines with the savory flavors of shallots and chicken thighs coated in a mustard vinaigrette. Serve on top of pearled couscous.
4 boneless, skinless chicken thighs
4 ripe but firm nectarines, pitted and quartered
2 ripe but firm peaches, peeled, pitted and quartered
10 shallots, peeled and cut in half
½ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 ½ teaspoons whole grain or Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
4 cups cooked couscous, kept warm
Preheat oven to 400 degrees F.
Line a large sheet pan with foil (easy clean up).
Place chicken on sheet pan, sprinkle with salt and pepper and add shallots.
Thoroughly combine olive oil, red wine vinegar and mustard in a small bowl and coat chicken and shallots completely.
Bake chicken and shallots for 20 minutes, remove from oven, add fruit and spoon juices and marinade on sheet pan over fruit without disturbing the chicken. Bake for an additional 20 minutes.
Spoon couscous into 4 bowls, top couscous evenly with chicken, fruit and shallots and serve immediately.
