Looking through my stash of recipes recently, I came upon this old favorite. I haven’t made it in ages, though I’ve no idea why. It’s adapted, with very little change, from Cooking Light. Choose firm, slightly tart grapes for best results. Either white or purple works for the grape juice, just be sure to get 100% juice with no sweeteners. It makes enough for three people, or two people and one lucky next-day luncher. Enjoy!
Ingredients:
6 boneless, skinless chicken thighs (about 28 oz or 800 g)
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 Tablespoons (10 ml) olive oil, divided
1 small onion, sliced vertically
4 garlic cloves, minced or pressed
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ – ½ teaspoon crushed red pepper (a.k.a. “crushers”)
¾ cup (180 ml) dry white wine
⅓ cup (160 ml) unsweetened grape juice
6 Tablespoons finely chopped fresh cilantro (coriander), divided
1½ cups (225 g) seedless green grapes, halved
Directions:
1.) Sprinkle chicken with salt and pepper. Heat 1 Tablespoon of the oil in a large skillet over medium-high heat. Working in batches to prevent overcrowding, brown the chicken about two minutes per side without cooking through. Transfer to a plate and keep warm.
2.) Add the remaining oil and the onions to the pan. Sauté about two minutes or until onions begin to soften and turn translucent. Add the garlic; cook just 30 seconds or so, until it becomes fragrant. It will stick to the pan brownings, so be careful not to let it scorch.
3.) Add the coriander, cumin, and crushers; let cook just a few seconds before pouring in the wine and grape juice. Stir, scraping up all the yummy browned bits from the bottom of the pan.
4.) Mix in 3 Tablespoons of the cilantro, return the chicken to the pan, and turn to coat. Cover the pan and turn down to a slow, steady simmer. Cook 15 to 20 minutes or until chicken is done.
5.) Transfer the chicken to a serving dish; keep warm. Turn the heat back up to medium-high. Stir frequently while the sauce reduces to about a cup (240 ml). This should take about 5 minutes. Stir in the grapes.
6.) Spoon the sauce over the chicken and sprinkle with the remaining cilantro to serve.
Pollo con Uvas Blancas
Ingredients
6 boneless, skinless chicken thighs (about 28 oz or 800 g)
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 Tablespoons (10 ml) olive oil, divided
1 small onion, sliced vertically
4 garlic cloves, minced or pressed
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ – ½ teaspoon crushed red pepper (a.k.a. “crushers”)
¾ cup (180 ml) dry white wine
⅓ cup (160 ml) unsweetened grape juice
6 Tablespoons finely chopped fresh cilantro (coriander), divided
1½ cups (225 g) seedless green grapes, halved
Directions
1.) Sprinkle chicken with salt and pepper. Heat 1 Tablespoon of the oil in a large skillet over medium-high heat. Working in batches to prevent overcrowding, brown the chicken about two minutes per side without cooking through. Transfer to a plate and keep warm.
2.) Add the remaining oil and the onions to the pan. Sauté about two minutes or until onions begin to soften and turn translucent. Add the garlic; cook just 30 seconds or so, until it becomes fragrant. It will stick to the pan brownings, so be careful not to let it scorch.
3.) Add the coriander, cumin, and crushers; let cook just a few seconds before pouring in the wine and grape juice. Stir, scraping up all the yummy browned bits from the bottom of the pan.
4.) Mix in 3 Tablespoons of the cilantro, return the chicken to the pan, and turn to coat. Cover the pan and turn down to a slow, steady simmer. Cook 15 to 20 minutes or until chicken is done.
5.) Transfer the chicken to a serving dish; keep warm. Turn the heat back up to medium-high. Stir frequently while the sauce reduces to about a cup (240 ml). This should take about 5 minutes. Stir in the grapes.
6.) Spoon the sauce over the chicken and sprinkle with the remaining cilantro to serve.
julienne.red 