- drippings. Remove chicken from the oven; cover loosely with foil and
- let stand for 15 minutes before carving.
- Meanwhile, prepare couscous according to package directions, adding
- thyme and salt to water before heating. Stir in olives and pine nuts
- during the last minute of cooking. Serve with chicken. Yield: 8
- servings (4 cups couscous).
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.