Chicken And Grapes Recipes

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CHICKEN BRAISED WITH GRAPES



Chicken Braised With Grapes 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

Categories     dinner, one pot, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

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, 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

SHEET-PAN CHICKEN WITH SHALLOTS AND GRAPES



Sheet-Pan Chicken With Shallots and Grapes image

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

2 1/2 to 3 pounds bone-in, skin-on chicken thighs, patted dry
3 tablespoons olive oil
2 garlic cloves, finely chopped
1 tablespoon za'atar (optional)
Kosher salt and black pepper
6 medium to large shallots, peeled and quartered root to stem
8 ounces seedless red or green grapes, or a combination, broken into small clusters on the vine
4 to 5 thyme sprigs, plus 2 teaspoons finely chopped thyme
Flaky sea salt, for serving

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

GARLIC CHICKEN AND GRAPES



Garlic Chicken And Grapes 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 Recipes     Chicken     Chicken Thigh Recipes

Time 45m

Yield 6

Number Of Ingredients 9

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, 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

PAN ROASTED CHICKEN THIGHS WITH GRAPES AND OLIVES



Pan Roasted Chicken Thighs with Grapes and Olives image

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

8 skin-on bone-in chicken thighs (2 1/2 to 3 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
3 cloves garlic, minced
2 cups seedless red and/or green grapes
1 cup pitted kalamata olives
2 tablespoons capers in brine, drained
2 sprigs fresh oregano
1 cup dry white wine
2 tablespoons unsalted butter
2 cups quick-cooking couscous, cooked according to package, warm

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 BREASTS WITH GRAPES



Chicken Breasts With Grapes image

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

1 3/4 lbs chicken cutlets
1/2 cup grapes
3 tablespoons butter
salt & freshly ground black pepper
1 1/2 tablespoons shallots, finely chopped
1/2 cup dry white wine
1 1/2 cups heavy cream

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.

DIJON CHICKEN WITH GRAPES



Dijon Chicken with Grapes image

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

4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon olive oil
1/2 cup refrigerated nondairy creamer
2 tablespoons Dijon mustard
3/4 cup seedless red grapes, halved
3/4 cup seedless green grapes, halved

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

ROAST CHICKEN WITH GRAPES



Roast Chicken with Grapes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 10-ounce box couscous (about 1 1/4 cups)
2 teaspoons herbes de Provence or Italian seasoning
2 cups red or green seedless grapes, halved
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 4-pound chicken, cut into 12 pieces
1 medium red onion, cut into wedges

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

BRAISED CHICKEN LEGS WITH GRAPES AND FENNEL



Braised Chicken Legs With Grapes and Fennel image

Think of the grapes in this braised chicken recipe like a rustic way to braise chicken in wine. Here you get all the flavor-while saving your wine for drinking.

Provided by Christian Reynoso

Categories     Chicken     Fennel     Grape     Honey     Vinegar     Fall

Yield 4 Servings

Number Of Ingredients 9

4 chicken legs (thigh and drumstick; about 3½ lb.), patted dry
4½ tsp. kosher salt, divided
2 Tbsp. extra-virgin olive oil, divided
2 medium fennel bulbs (about 1 lb.), plus ¼ cup coarsely chopped fronds
1 lb. Red Flame or green table grapes, stems removed (about 2 cups)
1 cup unsalted chicken broth
¼ cup honey
4 tsp. Calabrian chile paste or chopped Calabrian chiles
1 Tbsp. red wine vinegar

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.

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CHICKEN WITH GRAPES OR SUPREMES DE VOLAILLE VERONIQUE
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2019-02-25  · Add the wine, lemon, rosemary, and grapes and cook for another 4-5 minutes on medium heat. Remove the skillet form heat and set aside. In a separate, large skillet, add a …
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QUICK SKILLET CHICKEN WITH GRAPES - A FAMILY FEAST®
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  • Once the pan is smoking hot, add half the chicken, laying them in the pan one at a time. Brown on one side for about a minute and with tongs, flip and brown the other side, again for about one minute. Transfer to a platter but do not not stack them or let them get too crowded in the pan or they will steam a bit and get chewy. Repeat for the second half of the chicken and set the cooked chicken aside.
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PAN-ROASTED CHICKEN WITH GRAPES, GARLIC, AND ROSEMARY ...
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Transfer the chicken and grapes to two shallow bowls or dinner plates, then put the pan over a high heat, and let the juices bubble for 2–3 minutes, or until slightly reduced and thickened to a savoury syrup. Pour around, but not over, the chicken. I know this sounds restaurant-fancy, but it’s to keep the skin crisp. Scatter some leaves and delicate sprigs of thyme over, and serve, …
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2012-10-05  · Preheat oven to 450°F. Wash and dry grapes. Remove stems and place in a 12” ovenproof skillet. Toss grapes with 1 teaspoon of olive oil and a pinch of salt. Cut chicken legs into drumsticks and thighs and pat dry. Place in a bowl, adding garlic, rosemary, 1 tablespoon olive oil, red wine vinegar, salt, and a few grinds of black pepper.
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Top Asked Questions

How to cook chicken and grapes in oven?
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.
How do you cook chicken and grapes in a crock pot?
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.
How to make chicken grapes with Mayo?
Steps to Make It Gather the ingredients. Combine the diced or shredded chicken, chopped celery, and scallion slices with 3 tablespoons of mayonnaise in a large bowl. Add more mayonnaise, if necessary, and season with salt and freshly ground black pepper. Add the grapes and any optional mix-ins, and toss gently to combine.
How do you cook chicken thighs in grape juice?
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.

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