Chicken with Roasted Grape Sauce
 
 
Author:
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
  • ¼ teaspoon ground ginger
  • ½ cup water
  • 1 tablespoon olive oil
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Remove plastic and cover with foil. Bake chicken at 350 degrees about 20 minutes until the internal temperature reaches 165 degrees.
  5. Move cooked chicken to a serving platter to rest for 5 minutes. Top with remaining sauce and roasted grapes.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/chicken-with-roasted-grape-sauce/