CHICKEN AND GRAPES RECIPES RECIPES

GARLIC CHICKEN AND GRAPES RECIPE | ALLRECIPES

Garlic Chicken And Grapes Recipe | Allrecipes image

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 Chicken Chicken Thigh Recipes

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons Dijon-style prepared mustard
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons white wine vinegar
2 cloves garlic, minced
2 tablespoons vegetable oil
3 pounds skinless, boneless chicken breast halves
1 tablespoon sesame seeds
2 cups seedless green grapes

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, CarbohydrateContent 18.1 g, CholesterolContent 129.4 mg, FatContent 11.1 g, FiberContent 0.8 g, ProteinContent 48.4 g, SaturatedFatContent 2.3 g, SodiumContent 753.3 mg, SugarContent 14.8 g

CHICKEN BRAISED WITH GRAPES RECIPE - NYT COOKING

Chicken Braised With Grapes Recipe - NYT Cooking image

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

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 1/2 pound chicken, cut in 10 pieces (breasts halved, backbone and wingtips removed)
1 tablespoon unsalted butter
Salt and ground black pepper
1 medium red onion, finely chopped
2 cloves garlic, thinly sliced
1/4 cup sherry vinegar, preferably Pedro Ximénez
1/4 cup chicken stock
1 teaspoon ground cardamom
1 pound seedless red grapes, cut into small clusters leaving stems attached
3 sprigs fresh thyme
1 tablespoon high-quality syrupy balsamic vinegar or pomegranate molasses

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//schema.org, Calories 660, UnsaturatedFatContent 26 grams, CarbohydrateContent 18 grams, FatContent 42 grams, FiberContent 2 grams, ProteinContent 51 grams, SaturatedFatContent 13 grams, SodiumContent 901 milligrams, SugarContent 13 grams, TransFatContent 0 grams

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CHICKEN BRAISED WITH GRAPES RECIPE - NYT COOKING

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