Chicken Wcouscous Wasparagus And Red Grapes Recipes

SHEET-PAN CHICKEN WITH SHALLOTS AND GRAPES

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.

CHICKEN AND GRAPES WITH CREAMY MUSTARD SAUCE AND COUSCOUS

Steps:

• Add flour to a shallow bowl; place a large skillet over med-high heat; add 1 tablespoon olive oil and the butter to the skillet.
• Dredge chicken in flour; season with salt and pepper.
• Add chicken to skillet; cook 7-8 minutes or until browned.
• Add in wine; scrape up browned bits as wine comes to a bubble; cook the liquid down, 30 seconds to a minute.
• Combine the half-and-half and mustard; pour over the chicken.
• Add grapes to the skillet and shake or toss to coat the chicken and grapes in the sauce.
• Lower heat to low and simmer 3-5 minutes.
• Meanwhile, make the couscous-bring the chicken broth and a drizzle of olive oil to a boil; add in the couscous.
• Remove pan from heat and cover; let sit for 5 minutes, then fluff with a fork.
• Serve mounds of couscous with chicken and grapes alongside or on top.

PAN-SEARED CHICKEN WITH RED GRAPES

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Add the garlic and cook for 30 seconds. Remove the chicken from the skillet.
• Increase the heat to medium-high. Stir the stock, Italian seasoning and vinegar in skillet and cook for 3 minutes.
• Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Add the grapes. Serve with the pasta.

CHICKEN BRAISED WITH GRAPES

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.

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.

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.

CHICKEN W/COUSCOUS W/ASPARAGUS AND RED GRAPES

Steps:

• Heat oven to 400 degrees F. Trim tough ends of asparagus and save for soup. Place asparagus in a large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10 to 12 minutes until the asparagus is tender and crispy at the tips. Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat. Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork. Serve tenders and grapes on couscous alongside asparagus