Chicken with Red GrapesPosted: March 3, 2013
Once again a recipe made up from the necessity of using up ingredients I already have. I have never eaten chicken with grapes except in chicken salad, but I always like raisins in my curry so I thought why not. I think it is a nice little dish. It would be nice served on couscous.
6 boneless skinless chicken thighs
½ cup grated onion – I did it in the food processor
½ c. vermouth – or sweet wine
1 c. chicken broth
2 T. lemon juice
½ t. dried thyme
1/3 c. grainy dijon mustard
1 c. red seedless grapes- halved
Optional sauce thickener
2 t. butter
2 T. flour
Heat a Dutch oven or heavy bottom pan on high and spray with pam. Salt and Pepper both sides of chicken and lay out flat in pan. Reduce heat to medium high. You may need to cook the chicken in batches. Sear one side of the chicken and flip and sear the other side. You are not cooking the chicken through at this point, just getting some color on it. If you could not fit all the chicken in at one time set the partially cooked chicken aside in a bowl. Juices will accumulate in the bowl.
After searing all the chicken set aside and add the vermouth to the Dutch oven to deglaze the pan, which is still on medium high. Add the grated onions and cook for two minutes. Add the thyme, chicken broth, mustard and lemon juice and bring to a boil. Add the chicken and juices back to pan and reduce to simmer. Cover and cook on top of stove for 15 minutes. Add the grapes and cook uncovered for five more minutes. If you want to make the sauce a little thicker in a separate small pan melt the butter. Add the flour and stir cooking it on medium heat for about two minutes to cook some of the rawness out of the flour. Add the butter/flour paste to the chicken pot and stir cooking it into the broth for about two minutes.
Taste and correct for salt and pepper.