Grapes from California are now at their peak (available every season May – January!).
Grapes of all colors – red, black and green – are a natural source of beneficial antioxidants and other polyphenols. One serving of grapes (3/4 cup) contains just 90 calories, no fat, no cholesterol and virtually no sodium, and also provide potassium and are a good source of vitamin K.
That’s why The Recipe ReDux and the California Table Grape Commission are challenging us by sponsoring a recipe contest to share with you new ways to “Fall in Love with Grapes!”
The sweet, satisfying fruit that you enjoyed all summer can be a part of your fall and winter healthy eating routine too! Everyone enjoys Grapes from California fresh off the vine, but they can also be added to your favorite fall snacks and recipes for a colorful twist and nutritional boost. From salads and smoothies to sandwiches and sweets, Grapes from California are the one ingredient that can change everything for the better this fall!
Check out some tips for buying and storing grapes Here.
Above information provided by the California Table Grape Commission.
My family is big on grapes as snacks and in salads. My guy packs them in his lunch. Except for a grape-cranberry sauce I make at Thanksgiving, I really haven’t tried cooking with this fruit. This turned out to be a great challenge!
I found that chicken and grapes really go so well together. I especially love dark meat for this dish. Boneless, skinless thighs cook up incredibly fast. You can skip the marinating step if you are in a hurry, the dish will still turn out delicious.
Chicken with Roasted Grape Sauce
serves 4
Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 1 cup green California grapes, divided
- 1 cup red California grapes, divided
- 1 Tablespoon sugar
- 1 Tablespoon Cabernet Sauvignon
- 1/4 teaspoon ground ginger
- 1/2 cup water
- 1 tablespoon olive oil
Directions
Place 1/2 cup green grapes, 1/2 cup red grapes, sugar, wine, ginger and water in a blender. Pulse ingredients until Smooth. Some pieces will remain. Place mixture in a 2 quart saucepan and cook over medium heat until sauce is reduced in volume by half.
Place oil in a 8″x8″ baking dish. Arrange chicken in a single layer. Cover with 1/2 the sauce. Keep remaining sauce warm or reheat while chicken cooks. Cover baking dish with plastic wrap and marinate chicken in the refrigerator for 30 minutes to an hour.
While chicken is marinating, roast the remaining grapes in a preheated 400 degree oven until skin is lightly browned and start to soften. Set aside.
Remove plastic and cover with foil. Bake chicken at 350 degrees about 20 minutes until the internal temperature reaches 165 degrees.
Move cooked chicken to a serving platter to rest for 5 minutes. Top with remaining sauce and roasted grapes.
I like to serve this with garlic toast to soak up any extra sauce.
Learn more about this versatile fruit from the California Table Grape Commisson .
Connect with the commission at:
http://www.facebook.com/GrapesFromCalifornia
http://www.youtube.com/GrapesfromCalifornia
http://www.pinterest.com/GrapesfromCA
By posting this recipe I am entering a recipe contest sponsored by the California Table Grape Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.
- 2 lbs chicken thighs, boneless and skinless
- 1 cup green California grapes, divided
- 1 cup red California grapes, divided
- 1 Tablespoon sugar
- 1 Tablespoon Cabernet Sauvignon
- ¼ teaspoon ground ginger
- ½ cup water
- 1 tablespoon olive oil
- Place ½ cup green grapes, ½ cup red grapes, sugar, wine, ginger and water in a blender. Pulse ingredients until Smooth. Some pieces will remain. Place mixture in a 2 quart saucepan and cook over medium heat until sauce is reduced in volume by half.
- Place oil in a 8"x8" baking dish. Arrange chicken in a single layer. Cover with ½ the sauce. Keep remaining sauce warm or reheat while chicken cooks. Cover baking dish with plastic wrap and marinate chicken in the refrigerator for 30 minutes to an hour.
- While chicken is marinating, roast the remaining grapes in a preheated 400 degree oven until skin is lightly browned and start to soften. Set aside.
- Remove plastic and cover with foil. Bake chicken at 350 degrees about 20 minutes until the internal temperature reaches 165 degrees.
- Move cooked chicken to a serving platter to rest for 5 minutes. Top with remaining sauce and roasted grapes.
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