CHICKEN WITH GRAPES AND THYME
Fresh grapes are a sweet and juicy addition to this easy-prep baked chicken dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. In 12-inch ovenproof skillet, heat 1 teaspoon of the oil over medium-high heat. Sprinkle chicken with pepper and salt. Add chicken to skillet; cook 8 minutes, turning once, until browned. Remove skillet from heat.
- In medium bowl, mix remaining 1 teaspoon oil, the grapes, chopped thyme and shallots. Spoon grape mixture around chicken in skillet. Bake uncovered 22 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
- To serve, spoon grape mixture and shallots evenly over chicken. Garnish with thyme sprigs.
Nutrition Facts : Calories 290, Carbohydrate 18 g, Fiber 1 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg
ROAST CHICKEN WITH GRAPES
Whole roast chicken, stuffed with grapes and seasoned with rosemary, thyme, onions, and lemon.
Provided by Elise Bauer
Categories Dinner Chicken Chicken Roast Grape
Time 1h30m
Yield 5
Number Of Ingredients 8
Steps:
- Let chicken sit at room temperature: (70°F) for at least an hour so it comes close to room temp before roasting.
- Rest the chicken: Remove the roast from the oven and cover with aluminum foil. Let rest for 15 minutes. The internal temperature of the chicken will continue to rise.
- Serve: Serve with rice or egg noodles.
Nutrition Facts : Calories 554 kcal, Carbohydrate 38 g, Cholesterol 121 mg, Fiber 6 g, Protein 39 g, SaturatedFat 6 g, Sodium 180 mg, Sugar 22 g, Fat 22 g, ServingSize Serves 4 to 5, UnsaturatedFat 0 g
DIJON CHICKEN WITH GRAPES
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
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
CHICKEN AND GRAPE KEBABS WITH THYME
Steps:
- Add the extra virgin olive oil, yogurt, Farmer's Pick Concord Grape 100% Juice, thyme, bay leaf and garlic into a large sealable plastic freezer bag. Add ½ tsp salt and ¼ tsp pepper to the marinade and stir to combine. Add the chicken pieces and marinate for 30 minutes, or up to 4 hours.
- Remove the chicken from the fridge 20 minutes before cooking. Remove pieces from the marinade and pat them dry; set aside on a clean plate. Meanwhile, submerge 4 skewers in cold water for 10 minutes; this helps prevent flare-ups on the grill.
- Onto each skewer thread a piece of chicken followed by a grape, repeat until the chicken and grapes are used up. Meanwhile, preheat a lightly oil grill over medium-high heat.
- Transfer the chicken skewers to the grill and cook for 4 minutes per side until completely cooked, about 16 minutes total. Let the skewers rest for 10 minutes before serving.
CHICKEN BRAISED WITH GRAPES
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
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
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