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.
SHEET-PAN CHICKEN WITH SHALLOTS AND GRAPES
This one-pan meal is simple enough for a weeknight, but impressive enough to serve at a dinner party. Chicken thighs are quickly marinated in garlic, olive oil and za'atar, if you'd like, while the oven comes to temperature. Then, they're roasted alongside thick wedges of shallots and sweet grapes, whose flavors are gently coaxed together and deepened by the chicken fat as they cook. Serve straight from the sheet pan, or plate on a pretty platter. Serve with a salad of chicories dressed with lemon, olive oil, anchovies and salty pecorino cheese.
Provided by Colu Henry
Categories dinner, weekday, weeknight, poultry, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za'atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.
- Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.
- Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 27 grams, Carbohydrate 22 grams, Fat 41 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 10 grams, Sodium 783 milligrams, Sugar 12 grams, TransFat 0 grams
BRAISED CHICKEN LEGS WITH GRAPES AND FENNEL
Steps:
- Place a rack in middle of oven; preheat to 375°F. Season chicken legs all over with 3 tsp. salt.
- Swirl 1 Tbsp. oil in a large Dutch oven or other heavy pot to coat and heat over medium-high. Place 2 chicken legs, skin side down, in pot, making sure skin is in direct contact with pan. Cook, undisturbed, until dark golden, about 5 minutes. Turn over and cook until golden on other side, about 2 minutes. Transfer to a large plate. Repeat with remaining 2 chicken legs; reserve pot.
- Meanwhile, working one at a time, stand a bulb, root end down, on a cutting board and slice off a short end to create a flat surface. Turn cut side down and slice ½" thick, starting from the top end of bulb so the root end can hold the layers in place while you slice. Discard last ¼" (root end) of each bulb and pop out and discard tougher center from slices. Transfer fennel to a large bowl and add half of the grapes, ½ tsp. salt, and remaining 1 Tbsp. oil; toss to coat. Set aside.
- Reduce heat to medium and combine broth, honey, chile paste, and remaining 1 tsp. salt in reserved pot. Stir to combine and dissolve salt. Place remaining grapes in pot and arrange chicken legs, skin side up and overlapping if needed, over grapes. Top with dressed fennel and grapes. (Don't worry if it looks crowded: Fennel will soften as it cooks.)
- Transfer pot, uncovered, to oven and roast until fennel is slightly softened, with some crispy, caramelized edges, grapes on top are swollen and browned in spots, and chicken is cooked through, 30-40 minutes. Let cool 5 minutes.
- Using a slotted spoon or tongs, transfer grapes and fennel to a bowl and chicken to a platter. Place pot over medium-high heat and bring braising liquid to a simmer. Cook until reduced by half (you should have about 1 cup liquid), 8-10 minutes. Remove from heat and stir in vinegar and fennel fronds.
- Spoon sauce over chicken and serve with fennel and grapes alongside.
ROASTED GRAPES
Provided by Food Network
Time 35m
Yield 4 cups
Number Of Ingredients 2
Steps:
- Preheat the oven to 450 degrees F.
- Put the grapes on a baking sheet and toss with the olive oil. Roast until the grapes burst and get soft, wilted and a little charred, 25 to 30 minutes.
- Serve on peanut butter toast or crostini with cream cheese, or add them to a salad. Store in an airtight container in the refrigerator for up to 1 week.
SLOW BRAISED CHICKEN WITH GRAPES
This recipe is from Lucy Waverman's Weekend Menu column in the Globe and Mail, April 2008. This is one of her Passover dishes she shared with her readers. Lucy suggests that you puree the sauce, but if you are looking for a more rustic presentation, leave the sauce just the way it comes from the oven.
Provided by Chef Regina V. Smith
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F.
- Season chicken pieces with salt and pepper. Heat oil in a Dutch oven or ovenproof casserole over medium heat.
- Brown chicken pieces in batches, skin-side down first, about 3 minutes per side. Remove chicken from casserole and reserve. Drain off all but 2 tablespoons of the fat.
- Return casserole to heat. Add onion and carrot and saute for 1 minute. Add tarragon, grapes and balsamic vinegar, bring to a boil, then return chicken legs only to casserole, skin side up.
- Cover and bake for 10 minutees. Add breasts and contine to bake, basting occasionally for 35 minutes or until pieces run clear.
- Remove chicken to a serving plate and keep warm. Skim fat from casserole and scrape contents into a food processor. Process until smooth. Season with salt and pepper to taste.
- Serve chicken with sauce. Garnish with extra grapes and fresh tarragon.
Nutrition Facts : Calories 497.3, Fat 27.2, SaturatedFat 7.1, Cholesterol 154.3, Sodium 159.4, Carbohydrate 20.8, Fiber 1.8, Sugar 14.4, Protein 41.9
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
BRANDIED CURRY CHICKEN WITH GRAPES
Steps:
- In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Season chicken with salt and pepper and sear on both sides until golden. Remove from pan. In the same pan, add the remaining 1 tablespoon of oil, if needed, and saute shallots, garlic and curry. Deglaze with brandy, scraping up brown bits from the bottom of the pan. Add chicken back to pan and stir in heavy cream. Cover and bring to a simmer for 15 minutes. Add the grapes and noodles, return to a simmer, cover and cook for 15 to 20 minutes or until chicken juices run clear when poked with a fork. Stir in mustard and dill. Season, to taste, with salt and pepper and serve immediately.
SAUTéED CHICKEN WITH ROASTED GRAPES
Provided by Julia Moskin
Categories dinner, easy, weekday, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. Line a rimmed sheet pan with parchment paper or a nonstick baking mat. Put half the grapes in the pan and roast 1 hour, turning grapes after 30 minutes. They will become wrinkled and golden
- Meanwhile, in a blender, purée remaining grapes until smooth. Strain through a sieve, pressing to release all juices from skins. Discard skins.
- In a large, heavy nonstick skillet, melt half the butter over high heat. Sprinkle chicken with salt and pepper and cook on both sides until golden brown, reducing the heat to prevent scorching, about 4 minutes per side. Add strained grape purée and simmer until chicken is cooked through and juice is syrupy, about 5 minutes. Transfer chicken to a serving platter and keep warm. Whisk remaining butter into sauce and cook over high heat for 1 minute. Add roasted grapes and heat through, then pour sauce and grapes over chicken. Sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 15 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 754 milligrams, Sugar 26 grams, TransFat 0 grams
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.
CHICKEN BRAISED WITH SHERRY VINEGAR AND GRAPES
Make and share this Chicken Braised With Sherry Vinegar and Grapes recipe from Food.com.
Provided by English_Rose
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350°F Toss the chicken pieces in the seasoned flour. Next, heat the butter and oil together in a frying pan and, when really hot, fry the chicken pieces in two or three batches until well browned all over. Place the chicken in a flameproof casserole dish.
- Brown the shallots in the frying pan, stir in the garlic, then put them in the casserole. Now add the vinegar, bring it to the boil, add the stock, then pour over the chicken. Tuck in the bay leaves and thyme. Cover and cook for 35 mins, then add the grapes and cook in the oven for 15 minutes Now transfer the chicken pieces, shallots and grapes to a warmed serving dish.
- Place the casserole on the stove top, bring to the boil and whisk in the cornstarch, then boil rapidly for a couple of minutes until the sauce is lightly thickened. Pour the sauce over the chicken and serve immediately with boiled rice.
Nutrition Facts : Calories 707.5, Fat 36.6, SaturatedFat 11.1, Cholesterol 198.8, Sodium 333.5, Carbohydrate 27.9, Fiber 0.8, Sugar 13.3, Protein 65
BRAISED CHICKEN WITH GRAPES, CREAM AND VERJUS
I love using Navarro Vineyards verjus from the Navarro Winery here in California. The taste is just exquisite and perfect in my opinion....not sharp, not sweet, not acidic.....different than regular wine or other citrus. This recipe highlights the versatility of using verjus in a classic style braised chicken.
Provided by Rinshinomori
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season the chicken pieces evenly on all sides with the salt and pepper.
- In a large Dutch oven, melt 2 tablespoons of the butter with the oil over medium-high heat. Add the chicken, onions and garlic cloves and cook until the chicken is well browned, turning once, about 6 to 7 minutes per side.
- Add the verjus and stir to loosen any browned bits on the bottom of the pan.
- Add the grapes and olives, cover the pot and reduce the heat to medium.
- Cook until the chicken is tender, about 25 minutes. Transfer the chicken pieces to a warmed platter and cover to keep warm.
- Add the chicken stock to the pot and bring to a boil, scraping any browned bits that cling to the sides or bottom of the pan and cook until the sauce is reduced by 1/2 in volume, about 10 minutes.
- Reduce the heat to low. Add the remaining butter, a piece at a time, whisking constantly until all the butter has been added and the sauce is smooth and thick. Do not allow the sauce to boil and remove from the heat as necessary to prevent from breaking.
- Add the creme fraiche and whisk to combine. Adjust the seasoning, to taste.
- Ladle the sauce over the chicken and garnish with the parsley.
Nutrition Facts : Calories 909.3, Fat 71.4, SaturatedFat 28.8, Cholesterol 262.1, Sodium 1518.7, Carbohydrate 17.6, Fiber 1.2, Sugar 9.9, Protein 48.4
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
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- Preheat the oven to 350 degrees. Pat the chicken dry and season generously with salt and pepper. Heat the oil over med/high heat in an oven-safe saute pan or cast iron skillet until hot, but not smoking.
- Add the chicken in a single layer, skin side down, and saute until skin is browned, about 10 mins. Flip and saute about 3 mins more. Remove to a plate and keep warm.
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