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Braised Chicken with Wine and Grapes

  Makes 6 servings
  Prep Time: 10 minutes
  Total Time: 1 hour
  Ease of Preparation: Medium

Ingredients
  1 Tbs. olive oil
  12 bone-in, skinless chicken thighs (about 3-1/2 lb. total)
  Kosher salt
  1-1/2 cups red or green seedless grapes or Muscat grapes
  2 cups finely chopped yellow onion
  2 medium cloves garlic, chopped
  One 750-ml bottle medium-dry Gewürztraminer
  2 cups lower-salt chicken broth
  1 Tbs. chopped fresh thyme or 1 tsp. dried, crumbled
  1/2 cup fat free ½  & ½
  2 tsp. cornstarch
  Freshly ground black pepper

Preparation

1. Heat the oil in a 7- to 8-quart enameled Dutch oven over medium-high heat. Season the chicken with salt. Working in batches sear the chicken, turning once, until golden-brown, 10 to 12 minutes per batch. Transfer the chicken to a large bowl.

2. When all the chicken is browned, pour off all but 2 Tbs. of fat. Add the grapes and cook until just tender, about 3 minutes. With a slotted spoon, transfer the grapes to a small bowl. Reduce the heat to medium and add the onions and a pinch of salt to the pan. Cook, stirring frequently, until tender, about 7 minutes. Add the garlic and cook, stirring, to soften, 1 to 2 minutes. Pour in the wine and simmer, stirring up the browned bits on the bottom of the pan, until the wine reduces by almost half, about 5 minutes.

3. Return the chicken to the pan, along with any accumulated juices. Add the broth and sprinkle with thyme. Bring to a simmer, reduce the heat to medium low, cover, and cook until the chicken is very tender, about 25 minutes. Transfer the chicken to a bowl.

4. Raise the heat to medium high and boil the liquid until reduced to about 2-1/2 cups, about 12 minutes. In a small bowl, whisk the ½ & ½ with the cornstarch, then whisk that mixture into the sauce. Cook, whisking constantly, until the sauce simmers and thickens to the consistency of heavy cream, 1 to 2 minutes. Return the chicken to the pan. Simmer gently over medium-low heat until the chicken is heated through. Stir in the reserved grapes. The chicken skin will be soft—remove it prior to serving, if desired.

Tips & Tricks
Make ahead tip: This dish can be prepared 2 days ahead; cool, cover, and refrigerate the chicken and grapes separately.
 
Nutrition Notes: per serving: Calories 560; Fat 29g; (Sat 10g; Mono 12g; Poly 5g) Protein 34g; Carbohydrates 18g; Sodium 430mg; Cholesterol 145mg; Fiber 1g;