Sautéed Chicken With Roasted Grapes Recipes

SAUTéED CHICKEN WITH ROASTED GRAPES

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.

GARLIC CHICKEN AND 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.

SAUTEED CHICKEN BREAST WITH ROASTED GRAPES AND ONIONS

Steps:

• Preheat the oven to 450 degrees F. On a rimmed baking sheet, toss the grapes and onion with the rosemary sprigs, balsamic vinegar, 2 teaspoons oil, 1/8 teaspoon salt and 1/4 teaspoon pepper. Roast, turning once halfway through, 20 to 25 minutes.
• Meanwhile, cut the chicken breasts in half horizontally. Put a piece of chicken between 2 sheets of plastic wrap and pound with the smooth side of a mallet until the chicken is 1/4- to 1/2-inch thick. Repeat with the remaining pieces of chicken. Sprinkle all the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• In a large nonstick skillet, heat the remaining 4 teaspoons oil over medium-high heat. Cook the chicken until golden-brown and cooked through, 3 to 4 minutes per side. Remove and keep warm.
• Add the wine to the skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from the heat and let cool 1 minute. Add the butter and swirl until the butter is melted, about 30 seconds. Spoon the sauce onto 4 plates and add the chicken, then top with roasted grapes and red onions. Garnish with additional rosemary and serve immediately.

CHICKEN WITH ROASTED GRAPES AND SHALLOTS

Steps:

• Preheat oven to 400 degrees.
• Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoons olive oil in a large bowl to coat.
• Rub chicken with remaining tablespoons of olive oil, and sprinkle inside and out with salt and freshly ground black pepper.
• Place thyme sprigs in cavity.
• Place chicken in a large roasting pan and arrange grapes around chicken.
• Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees and the grapes are shriveled, about 1 hour and 10 minutes.
• Transfer chicken to platter, let rest for 10 minutes.
• Using a slotted spoon, arrange the grapes and shallots around the chicken.
• Transfer pan juices to a small pitcher, skim fat.
• Serve chicken with pan juices alongside.

CHICKEN WITH ROASTED GRAPES AND SHALLOTS

Steps:

• Preheat oven to 400°F. Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoon olive oil in large bowl to coat. Rub chicken with remaining 1 tablespoon olive oil; sprinkle inside and out with salt and freshly ground black pepper. Place thyme sprigs in cavity. Place chicken in large roasting pan; arrange grape mixture around chicken. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and grapes are shriveled, about 1 hour 10 minutes.
• Transfer chicken to platter; let rest 10 minutes. Using slotted spoon, arrange grapes and shallots around chicken. Transfer pan juices to small pitcher; spoon fat from surface of juices and discard. Serve chicken with pan juices alongside.

SAUTEED CHICKEN WITH ROASTED GRAPES

Steps:

• Preheat oven to 375 degrees F and line a rimmed baking sheet with parchment paper.
• Put half the grapes on the prepared pan and roast for an hour, turning halfway through (they will become wrinkled and golden).
• Meanwhile, puree remaining grapes in a blender until smooth; strain out the liquid and discard skins.
• In a large skillet, melt half the butter over medium high heat.
• Season chicken with salt and pepper, then brown on both sides, reducing the heat, if necessary, to prevent burning, about 4 minutes per side.
• Add grape puree and simmer until chicken is cooked through and the liquid is syrupy, about 5 minutes.
• Remove chicken to a serving platter and keep warm.
• Whisk remaining butter into liquid in skillet and cook about a minute; add roasted grapes and heat through.
• Pour sauce over chicken; garnish with chives.