This Chicken With Grapes and Rosemary Recipe is a lovely dish that shines with the colors of the season. Serve over white or brown rice, along with a dark vegetable like spinach or Brussels sprouts, for an easy, elegant winter meal.
MAIN ARTICLE:
Comforting Winter Chicken Recipes
Chicken With Grapes and Rosemary Recipe
8 boneless, skinless chicken thighs, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
2 shallots, minced
1/2 cup white wine
1/2 cup low-sodium chicken broth
1 teaspoon Dijon mustard
1 cup halved red grapes
1 teaspoon chopped fresh rosemary
Season chicken with salt and pepper. In medium sauté pan, heat 1 tablespoon olive oil over high heat. When oil is hot but not smoking, add chicken and sauté for 5 to 6 minutes, or until browned on all sides, stirring occasionally. Remove chicken from pan and reserve.
Reduce heat to medium and add remaining olive oil. Add shallots and stir until softened, about 1 minute. Add wine, broth and mustard. Increase heat to high, and bring to a boil. Cook until mixture is reduced by half.
Return chicken to pan, along with any accumulated juices, and stir to combine. Simmer to heat through. Add grape halves and rosemary, and stir until coated with sauce. Simmer for 1 to 2 minutes, or until heated through. Yields 4 servings.
