GREAT GRAPE CHICKEN
Chicken in wine with grapes and orange
This recipe was originally posted by Wayne Thompson.
I thought it was great, and I submit it here with some variations.
This colors in this dish are a feast for the eyes.
The recipe comes originally from Elegant Meals with Inexpensive Meats,
by Ortho Books.
Ingredients
(Serves 4 to 6)
- 3 chicken breasts,
halved, boned, skinned (6 halves, about
3 lbs
in all)
- 2 Tbsp butter,
(or margarine)
- 1 Tbsp orange marmalade
(I suggest fresh coarsely-grated orange peel)
- 1/4 tsp tarragon,
crumbled
- 1 green onion,
thinly sliced
(use part of the top)
- 1/3 cup dry white wine
- 1 cup seedless grapes
(try red grapes, such as "Flame")
- 1/4 cup whipping cream
- salt
- nutmeg
Procedure
-
Sprinkle chicken breasts with salt and nutmeg. Brown lightly in heated
butter in a large frying pan.
-
Add marmalade, tarragon, green onion and wine.
Cover, reduce heat and simmer 10 minutes.
-
Add grapes, cover again and
continue cooking about 10 minutes longer, until chicken is cooked through
(test with a small sharp knife in thickest part).
-
Using a slotted spoon, remove chicken and grapes to a warm serving dish;
keep warm. Add cream to liquid in pan. Bring to boiling, stirring, and
cook until reduced and slightly thickened. Salt to taste. Pour sauce over
chicken.
Notes
(WT) I use a whole cut up chicken.
(CSR) I like to cook the chicken in a black cast-iron pan and
serve after step 3. I skip the
cream sauce, because it smothers the beautiful black-green-red-orange-tan
colors.
Rating
Difficulty:
easy.
Time:
30 minutes.
Precision:
approximate measurement OK.
Contributor
Wayne Thompson, Tolerant Systems, San Jose CA (waynet@tolerant)
Conor Rafferty, Stanford University, Palo Alto CA (conor@fuji)
Recipe last modified: 6 Mar 86
Original header
Path: decwrl!recipes
From: conor@su-fuji (Conor Rafferty)
Newsgroups: mod.recipes
Subject: RECIPE: Chicken with grapes
Message-ID: <2591@decwrl.DEC.COM>
Date: 26 Apr 86 21:38:20 GMT
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