Tuesday, October 9, 2012

chicken & grapes

Every time I had the option of choosing dinner growing up I chose the same recipe. Every holiday & birthday I would ask for the same recipe. Even now, if meim visits and offers to cook dinner, I ask for the same recipe; chicken & grapes. This is the one recipe (other than king crab legs) that I will never ever ever get sick of. Chicken & grapes is also amazing as left overs. Its overall a perfected recipe in every aspect.


Curried rice 
1 cup rice
1 small apple (peeled, cored & cubed)
2 tbs curry powder
2 tbs butter
1 bay leaf
1 onion, chopped
2 cloves garlic, minced
1 1/2 cups chicken broth

Chicken and sauce
1 lb boneless skinless chicken breasts
Salt & pepper 
2 shallots
10 green grapes
1/2 cup white wine
3 tbs butter
1 1/2 cups heavy cream

1. Begin with the rice. Heat 2 tbs butter, add onion and garlic. Cook until onion begins to hint at turning brown.

2. Add cubed apple and curry powder. Stir to mix.

3. Add rice, bay leaf, and chicken broth. Stir and bring to a low simmer. Cover and let sit for 20 minutes.


4. As the rice is simmering, cut the chicken into strips. Add 3 tbs butter to a pan over medium-high heat. Add chicken strips, sprinkle salt and pepper, and cook until it loses the raw-chicken look. Once it reaches this point, transfer to plate and cover with foil.

5. Add shallots to the pan and cook for 3 minutes. 

 6. Add wine and stir constantly until half has cooked off. Add juices that accumulate around reserved chicken pieces.

7. Add heavy cream and grapes to the wine-shallot mixture. Stir over high heat to thicken.


8. Add chicken back into mixture to fully cook and thicken sauce.

9. Once fully cooked and thickened to your liking, remove bay leaf & fluff rice, and plate in this order: rice, chicken, extra sauce, more extra sauce.
Pin It Now!

No comments:

Post a Comment