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Chicken with Grapes and Rosemary
Recipe by National Chicken Council
Yield 4 servings
Juicy chicken thighs are sautéed in wine and red grape halves.
National Chicken Council
8 -- chicken thighs, boneless and skinless, 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 red grapes, halved
1 teaspoon chopped fresh rosemary
Season chicken thigh cubes with salt and pepper. In a medium sauté pan, heat 1 tablespoon olive oil over high heat. When oil is hot but not smoking, add chicken thighs and sauté, stirring, until browned on all sides, about 5 to 6 minutes.
Remove chicken cubes from pan and reserve. Reduce heat to medium and add remaining olive oil and shallots. Stir until softened, about 1 minute. Add wine, broth, and mustard, turn heat to high, and boil. Reduce by half.
Return chicken cubes to pan along with any accumulated juices, stir to heat through. Add grape halves and rosemary and stir until coated with sauce. Simmer for 1 to 2 minutes until heated through. Serve.