ROAST CHICKEN WITH GRAPES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the couscous as the label directs, omitting any oil or butter. Fluff with a fork and toss with 2 tablespoons olive oil, and salt and pepper to taste. Cover and keep warm. Meanwhile, put the chicken and onion on a rimmed baking sheet and toss with the remaining 2 tablespoons olive oil, the herbes de Provence, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Arrange the chicken skin-side up and roast until the chicken begins to brown, about 15 minutes. Remove the baking sheet from the oven and scatter the grapes on top. Continue roasting until the chicken is golden brown and the grapes are soft, 15 to 20 more minutes. Divide the chicken, onion and grapes among plates and drizzle with the pan drippings. Serve with the couscous.
Nutrition Facts : Calories 685, Fat 27 grams, SaturatedFat 6 grams, Cholesterol 103 milligrams, Sodium 821 milligrams, Carbohydrate 66 grams, Fiber 4 grams, Protein 42 grams
PAN ROASTED CHICKEN THIGHS WITH GRAPES AND OLIVES
Our chopped challenge this week was grapes. We really wanted to cook with them, but needed to figure out how to balance out their sweetness. The combo of grapes with chicken thighs and lots of salty ingredients hits the perfect salty/sweet note. Chopped Basket Ingredient: Grapes
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Sprinkle the chicken liberally with salt and pepper. Heat the canola oil in a large, ovenproof high-sided skillet over medium-high heat until it shimmers. Sear the chicken, skin-side down, until golden brown, 3 to 4 minutes. Then flip and brown the other side, 3 to 4 minutes. You may need to do this in two batches to avoid crowding the skillet. Transfer the browned chicken and any juices to a baking sheet or large plate.
- Lower the heat to medium and add the garlic, 1 cup of the grapes, the olives, capers, oregano, wine and 1/2 cup water. Stir to combine and cook until the liquid has reduced by half, 6 to 8 minutes. Stir in the butter. Add the chicken and any juices back to the skillet, skin-side-up. Sprinkle the remaining grapes around the chicken. Continue cooking over medium heat until the internal temperature reaches 160 degrees F, 6 to 8 minutes.
- Set the oven to broil with a rack set about 4 inches from the broiler.
- Place the skillet underneath the broiler to crisp the chicken skin, about 2 minutes. Watch carefully to avoid burning.
- To serve, divide the warm couscous among 4 plates and top each plate with 2 of the chicken thighs and a large spoonful of the sauce.
DIJON CHICKEN WITH GRAPES
This deliciously different entree features sweet grapes in a creamy Dijon sauce served atop golden chicken breast halves. The quick-to-fix main course comes from Margaret Wilson of Hemet, California.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add creamer to the skillet; cook over medium-low heat, stirring to loosen browned bits from pan. Whisk in mustard until blended. Add grapes; cook and stir until heated through. Serve with chicken.
Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 245mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
GARLIC CHICKEN AND GRAPES
Grapes and sesame seeds are baked with the chicken in this unusual recipe. Served with a mustard sauce.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Combine mustard, soy sauce, honey and vinegar. Set sauce aside.
- In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down.
- If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.
Nutrition Facts : Calories 373 calories, Carbohydrate 18.1 g, Cholesterol 129.4 mg, Fat 11.1 g, Fiber 0.8 g, Protein 48.4 g, SaturatedFat 2.3 g, Sodium 753.3 mg, Sugar 14.8 g
CHICKEN BRAISED WITH GRAPES
This chicken casserole is simple to prepare, yet stunning and a trifle unusual to serve. The addition of whole clusters of seedless grapes elevates it from easy everyday to dinner-party material. I based it on two recipes: the memory of a chicken dish that I ate many years ago in Toulouse, France, and the classic poulet au vinaigre, or chicken in vinegar sauce. A mellow, aged sherry vinegar and a high-quality balsamic complement the grapes. I prefer a 15-year-old balsamic, which replaces the smidgen of tomato that is often included in poulet au vinaigre. One final tip: Be sure the grapes you select - and they can be black or green instead of red - are sweet and have green stems, an indication of freshness.
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pat chicken parts dry. Melt butter in a 4-quart casserole. Brown chicken on both sides, a few pieces at a time, over medium-high heat, removing pieces to a platter as they finish. Season with salt and pepper. Reduce heat to medium.
- Add onion and garlic and cook, stirring, a couple of minutes until soft. Stir in sherry vinegar, chicken stock and cardamom. Return chicken to the pot and baste with stock mixture. Place grape bunches in pot, add thyme, cover and reduce heat to very low. Let cook 30 minutes. Chicken juices should run clear when thigh or leg is pierced with the tip of a knife.
- Transfer chicken to a warm serving platter and arrange grape clusters on top and around chicken. Tent with foil to keep warm. Heat pot on high, stir in balsamic vinegar and cook 2 to 3 minutes until sauce is somewhat reduced and thickened. Check seasoning. Discard thyme. Spoon sauce over chicken and grapes, and serve.
Nutrition Facts : @context http, Calories 660, UnsaturatedFat 26 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 13 grams, Sodium 901 milligrams, Sugar 13 grams, TransFat 0 grams
CHICKEN WITH GRAPES
Steps:
- To make pastry: Combine butter and lard with 2 cups flour and 1/2 teaspoon salt. Add in water and form dough into a ball. Rest in a cool place for 1/2 hour. Roll pastry to 1-inch larger than pie plate: flip pie plate over onto pastry and cut a circle 1-inch wider than the lip. Also cut a 1-inch wide band of pastry to match the size of the overhang. Chill until ready to use.
- Preheat oven to 400 degrees F. Remove wings from chicken and cut into 4 pieces, removing backbone and breast bones. Pat chicken pieces dry with towel.
- Fry bacon in large pan. Transfer to a dish to cool, then cut into 1-inch dice. Brown both sides of chicken pieces in bacon fat over high heat. Season with salt, pepper, allspice, and paprika. Transfer chicken to pie pan.
- Add 1 tablespoon flour to bacon fat to form a roux and then add dry and sweet sherry, stirring until smooth. Pour this over chicken. Place 1/2 sage leaf on each chicken piece. Surround with grapes and sprinkle grapes with brown sugar. Cover chicken with bacon.
- Dampen edge of pie plate with water and attach band of pastry, pressing down with fingers, so it sticks out from the edge. Dampen the surface of the pastry band with water and attach pastry circle to it, crimping to seal. Cut a steam vent in top of pastry. Brush crust with egg yolk and bake for 30 minutes.
CHICKEN WITH GREEN GRAPES
This is my take on Chicken Veronique. Made this the other day and it turned out so good. Thought I would post it. Hope you like it.
Provided by RenMyr
Categories Chicken
Time 45m
Yield 6 chicken thighs, 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix flour with salt, pepper and paprika.
- Coat chicken with seasoned flour.
- Melt butter with oil in a large pan.
- Add diced onion.
- Brown chicken in butter and oil on medium heat. About 4-5 minutes on each side.
- Lower heat a little.
- Add mushrooms. Cook with chicken for about 3 minutes.
- Pout in one cup chicken broth.
- Add one teaspoon dried thyme.
- Add salt and pepper to taste.
- Reduce heat to simmer. Stir occasionally.
- Add Wondra flour.Stir.
- Add grapes.
- Cook until chicken is done and sauce thickens a bit. Enjoy.
- NOTE: Can add 1 chopped garlic clove if desired.
Nutrition Facts : Calories 230.8, Fat 9.7, SaturatedFat 2.6, Cholesterol 62.4, Sodium 590, Carbohydrate 19.1, Fiber 1.2, Sugar 5.1, Protein 16.8
HERBED CHICKEN WITH GRAPES
Make and share this Herbed Chicken with Grapes recipe from Food.com.
Provided by Millereg
Categories Stew
Time 32m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Reserve ½ cup of the broth.
- Bring the remainder of the broth and the lemon pepper to a boil.
- Place couscous in a large bowl and pour the boiling broth over it; cover and let stand for 5 minutes.
- Meanwhile, gently flatten chicken to uniform thickness.
- In a large skillet, cook the chicken in oil until cooked through (about 4 minutes per side) and then remove the chicken.
- Combine reserved ½ cup broth, wine, cornstarch, thyme and basil, and whisk or stir to dissolve the cornstarch.
- Pour the mixture into skillet and cook, stirring constantly, until thickened.
- Return the chicken to the skillet and add the grapes.
- Heat.
- Fluff couscous with a fork.
- Serve chicken over couscous, and garnish with almonds.
CHICKEN BREASTS WITH GRAPES
This is another version of Chicken Veronique. It goes especially well with curried rice as the dish is usually rather bland by itself.
Provided by threeovens
Categories Chicken
Time 25m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim chicken cutlets of all fat. Pound chicken on a flat surface slightly with a mallet. Cut into strips about 1/2 inch wide. There should be about 3 1/2 cups.
- Remove any stems from the grapes, rinse and drain well. Set aside.
- Heat butter in a large, heavy skillet then add chicken. Sprinkle chicken with salt and pepper. Cook over high heat, stirring, so chicken cooks evenly about 3 to 5 minutes. Remove chicken from skillet with a slotted spoon.
- Add shallots; cook briefly. Add wine and any juices that collect around chicken. When the wine has reduced by half, add cream.
- Add grapes and continue cooking 4 to 5 minutes. The mixture should now have a sauce-like consistency. Add salt and pepper to taste.
- Return chicken to skillet and heat through.
- If serving with curried rice, mound rice in center of serving platter with chicken, grapes and sauce arranged around rice.
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