Chicken Braised With Sherry Vinegar and Grapes |
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Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Cooked with shallots, fresh thyme and garlic, this chicken casserole is delicious over rice. Ingredients:
12 chicken breasts, on the bone (thighs can be subbed) |
2 tablespoons flour, seasoned |
1 ounce unsalted butter |
2 tablespoons olive oil |
18 small shallots |
2 garlic cloves, finely chopped |
2/3 cup sherry wine vinegar |
2 1/2 cups chicken stock |
2 bay leaves |
4 sprigs fresh thyme |
1 lb green seedless grape |
2 teaspoons cornstarch, mixed with a little cold water |
Directions:
1. 1. Preheat oven to 350°F Toss the chicken pieces in the seasoned flour. Next, heat the butter and oil together in a frying pan and, when really hot, fry the chicken pieces in two or three batches until well browned all over. Place the chicken in a flameproof casserole dish.
2. Brown the shallots in the frying pan, stir in the garlic, then put them in the casserole. Now add the vinegar, bring it to the boil, add the stock, then pour over the chicken. Tuck in the bay leaves and thyme. Cover and cook for 35 mins, then add the grapes and cook in the oven for 15 minutes Now transfer the chicken pieces, shallots and grapes to a warmed serving dish.
3. Place the casserole on the stove top, bring to the boil and whisk in the cornstarch, then boil rapidly for a couple of minutes until the sauce is lightly thickened. Pour the sauce over the chicken and serve immediately with boiled rice.
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