Chicken & Green Grapes

Chicken & Green Grapes

  • Thigh
  • Serves 4 as a main.
  • 50 minutes
  • Easy
An old classic revisited.  Remember the 90’s dinner parties, well this was all the rage.  Stephanie’s absolute favourite fancy dish at the time.  One of her friends kindly shared the recipe with her. This dish works so well with thighs or breast. It has the perfect balance of savoury and sweet. The grapes are totally delicious in this dish. We do hope you give it a go.

Ingredients

  • 8 Herb Fed chicken thighs skin on
  • 2 white onions chopped fine
  • 1 oz butter
  • 4 fl oz dry white wine
  • 8 fl oz  chicken stock
  • 4 fl oz double cream
  • 26 seedless green grapes
  • Salt and pepper
  • A little fresh parsley to garnish

View the video here >

Recipe courtesy of Stephanie Birkett.

Method

  1. Season the chicken with salt and pepper.
  2. Melt the butter in an oven proof dish and fry the chicken thighs for about 5 minutes on each side until they are a lovely golden brown.
  3. Remove the chicken from the pan and keep them warm. Lightly fry the onion in the pan until they are soft, then add the wine to the pan and bring to the boil.
  4. Return the chicken and any juices to the pan and continue to simmer until the liquid is reduced by half.
  5. Add the chicken stock and pop in a preheated oven at 220*c to reduce by half again, this can happen quite quickly so keep an eye on it. Following this add the cream and the grapes to the sauce and bring to a simmer again. Lower the heat and cook for about 5 minutes or until it thickens up slightly.

Delicious served with little roasted or boiled potatoes and plenty of luscious greens veggies.

View the video here >