Recipe: Chicken with Grapes and Rosemary
Serve this chicken dish with an aromatic white wine
Chicken with Grapes and Rosemary
- 8 chicken thighs, boneless and skinless, cut into 1-inch cubes
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil, divided
- 2 shallots, minced
- 1/2 cup white wine
- 1/2 cup low-sodium chicken broth
- 1 tsp Dijon mustard
- 1 cup red grapes, halved
- 1 tsp fresh rosemary, chopped
Makes: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Chicken with Grapes and Rosemary Cooking Directions
Season chicken thigh cubes with salt and pepper. In a medium sized sauté pan, heat 1 tablespoon olive oil over high heat. When oil is hot but not smoking, add chicken thighs and sauté, stirring, until browned on all sides, about 5-6 minutes.
Remove chicken cubes from pan and reserve. Reduce heat to medium and add remaining olive oil and shallots. Stir until softened, about 1 minute. Add wine, broth, and mustard, turn heat to high, and boil. Reduce by half.
Return chicken cubes to pan along with any accumulated juices, stir to heat through. Add grape halves and rosemary and stir until coated with sauce. Simmer for 1-2 minutes until heated through. Serve.
Recipe and photo courtesy of the National Chicken Council