SAUTéED CHICKEN WITH ROASTED GRAPES
Provided by Julia Moskin
Categories dinner, easy, weekday, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. Line a rimmed sheet pan with parchment paper or a nonstick baking mat. Put half the grapes in the pan and roast 1 hour, turning grapes after 30 minutes. They will become wrinkled and golden
- Meanwhile, in a blender, purée remaining grapes until smooth. Strain through a sieve, pressing to release all juices from skins. Discard skins.
- In a large, heavy nonstick skillet, melt half the butter over high heat. Sprinkle chicken with salt and pepper and cook on both sides until golden brown, reducing the heat to prevent scorching, about 4 minutes per side. Add strained grape purée and simmer until chicken is cooked through and juice is syrupy, about 5 minutes. Transfer chicken to a serving platter and keep warm. Whisk remaining butter into sauce and cook over high heat for 1 minute. Add roasted grapes and heat through, then pour sauce and grapes over chicken. Sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 15 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 754 milligrams, Sugar 26 grams, TransFat 0 grams
SHEET-PAN CHICKEN WITH SHALLOTS AND GRAPES
This one-pan meal is simple enough for a weeknight, but impressive enough to serve at a dinner party. Chicken thighs are quickly marinated in garlic, olive oil and za'atar, if you'd like, while the oven comes to temperature. Then, they're roasted alongside thick wedges of shallots and sweet grapes, whose flavors are gently coaxed together and deepened by the chicken fat as they cook. Serve straight from the sheet pan, or plate on a pretty platter. Serve with a salad of chicories dressed with lemon, olive oil, anchovies and salty pecorino cheese.
Provided by Colu Henry
Categories dinner, weekday, weeknight, poultry, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za'atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.
- Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.
- Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 27 grams, Carbohydrate 22 grams, Fat 41 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 10 grams, Sodium 783 milligrams, Sugar 12 grams, TransFat 0 grams
SAUTEED CHICKEN BREASTS WITH GRAPE SAUCE
Make and share this Sauteed Chicken Breasts With Grape Sauce recipe from Food.com.
Provided by Geema
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove tenders from chicken breasts and save for another use.
- Pound chicken breasts to 1/4 inch thickness.
- Place flour in a dish.
- Sprinkle chicken with salt and pepper; dredge in the flour to coat.
- Melt 2 tablespoons butter in large skillet over medium high heat; add chicken and saute until cooked through, about 2 minutes per side.
- Transfer to platter; tent with foil.
- Melt remaining butter in same skillet over medium high heat; add shallots and grapes. Saute for 2 minutes.
- Add wine; bring to a boil, stirring up any browned bits from the bottom of the pan and cook.
- Add cream; bring to a simmer.
- Stir in the tarragon and season with salt and pepper.
- Spoon sauce over chicken and serve immediately.
Nutrition Facts : Calories 328.9, Fat 15.9, SaturatedFat 9.4, Cholesterol 109.2, Sodium 163.6, Carbohydrate 14.4, Fiber 0.6, Sugar 6.4, Protein 28.8
BALSAMIC CHICKEN BREASTS WITH PEPPERS AND ONIONS
Quick skillet chicken flavored with peppers, onions, garlic, basil and balsamic vinegar. Makes chicken very tender and dinner is ready in less than 30 minutes.
Provided by Marie
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper.
- In a large skillet, saute chicken in 2 tablespoons of oil over medium high heat, turning once for a total of about 8 minutes or until golden brown.
- Transfer chicken to a plate.
- Add 2 remaining tablespoons of oil to the skillet and cook peppers and onions, stirring often until just softened.
- Add garlic and stir for about 1 minute.
- Stir in basil and vinegar and return chicken and juices to the skillet.
- Reduce heat to low and simmer until chicken is cooked through, about 3 more minutes.
- Taste and adjust salt and pepper seasonings.
Nutrition Facts : Calories 313.8, Fat 16.9, SaturatedFat 2.6, Cholesterol 75.5, Sodium 147, Carbohydrate 13.3, Fiber 3.1, Sugar 7.2, Protein 27
BAKED CHICKEN AND ONIONS
Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
- Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
- Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.
CHICKEN LIVERS WITH GRAPES AND CARAMELIZED ONIONS
Categories Condiment/Spread Chicken Fruit Onion Appetizer Fall Grape Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (first course) or 2 (main course) servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onions with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon rosemary, stirring occasionally, until softened and golden brown, about 30 to 35 minutes. Transfer onions to a plate and loosely cover with foil.
- Pat livers dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then cook livers, turning over once, until browned and just pink inside, 4 to 5 minutes. Transfer to plate with onions.
- Add grapes and remaining 1/4 teaspoon rosemary and sauté over moderately high heat, shaking skillet, 1 minute. Add vinegar and deglaze skillet, stirring and scraping up brown bits. Swirl in remaining tablespoon butter, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over liver and onions and serve immediately.
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