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.
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
GARLIC CHICKEN AND GRAPES WITH SPECIAL SAUCE
Make and share this Garlic Chicken and Grapes With Special Sauce recipe from Food.com.
Provided by herby
Categories Chicken
Time 45m
Yield 4 serving(s)
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 552.4, Fat 12.6, SaturatedFat 2.2, Cholesterol 197.5, Sodium 1104, Carbohydrate 25.8, Fiber 1.5, Sugar 21.6, Protein 81.6
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 WITH GARLIC-PEPPER SAUCE
Our Latin-American Garlic-Pepper Sauce infuses chicken breasts with so much flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, heat oil over medium heat. Season chicken with salt and pepper. Cook chicken until lightly browned on the first side, about 5 minutes.
- Turn chicken; add Garlic-Pepper Sauce and 2 tablespoons water. Bring to a simmer. Cover, and cook until chicken is opaque throughout, 8 to 10 minutes.
- Divide chicken among four plates. Season sauce with salt and pepper; spoon over chicken. Serve with rice and salad, if desired.
Nutrition Facts : Fat 6 g, Protein 28 g
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
SAUTEED CHICKEN BREASTS WITH GRAPE SAUCE
Make and share this Sauteed Chicken Breasts With Grape Sauce recipe from Food.com.
Provided by Geema
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove tenders from chicken breasts and save for another use.
- Pound chicken breasts to 1/4 inch thickness.
- Place flour in a dish.
- Sprinkle chicken with salt and pepper; dredge in the flour to coat.
- Melt 2 tablespoons butter in large skillet over medium high heat; add chicken and saute until cooked through, about 2 minutes per side.
- Transfer to platter; tent with foil.
- Melt remaining butter in same skillet over medium high heat; add shallots and grapes. Saute for 2 minutes.
- Add wine; bring to a boil, stirring up any browned bits from the bottom of the pan and cook.
- Add cream; bring to a simmer.
- Stir in the tarragon and season with salt and pepper.
- Spoon sauce over chicken and serve immediately.
Nutrition Facts : Calories 328.9, Fat 15.9, SaturatedFat 9.4, Cholesterol 109.2, Sodium 163.6, Carbohydrate 14.4, Fiber 0.6, Sugar 6.4, Protein 28.8
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- Add flour, salt, and pepper to a plate, and stir to combine. Dredge chicken breasts in flour until they are covered all over—shaking off excess.
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