Best 6 Chicken With Riesling And Grapes Recipes

SHEET-PAN CHICKEN WITH SHALLOTS AND GRAPES

Steps:

• Heat oven to 425 degrees. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za'atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.
• Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.
• Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt.

CRISPY ROAST CHICKEN WITH RIESLING, GRAPES AND TARRAGON

Steps:

• Pre-heat the oven to gas mark 8, 230°C or 450°F.
• First of all, the chicken and the grapes need to be at room temperature, so remove them from the fridge about an hour (half an hour on a hot day) before cooking. Snip off the strings and open out the chicken.
• Reserve four sprigs of tarragon for later, then strip off the leaves and chop them, reserving a tablespoonful. Now cut the grapes in half and finely chop the shallot. Next, in a bowl, combine the shallots, chopped tarragon and about two-thirds of the grapes, then place the whole lot inside the body cavity of the chicken.
• Then season the chicken with salt and pepper and place it in a roasting tin into the lower third of the oven and roast for 1 hour - without opening the door. (Because ovens vary, test the thickest part of the chicken with a skewer and if the juices run clear, it's cooked. If not, give it another 5-10 minutes.).
• What you now need to do is spoon out the grape stuffing and keep on one side. Then put a wooden spoon into the cavity and, using a spatula to hold the breast end, tip the chicken and let all the juices run out into the roasting tin. Transfer the chicken to a carving board and leave in a warm place to rest for 20 minutes.
• Meanwhile, place the tin over direct heat, add the wine and let the whole lot bubble and reduce by half - this will take about 5-6 minutes. Then whisk in the creme fraiche, add the stuffing and the rest of the grapes, and let it gently bubble for another 8 minutes. Finally add the reserved chopped tarragon, carve the chicken, spoon the sauce over and garnish with sprigs of tarragon.
• Notes on ingredients: For a 1.76kg chicken it will take an extra 10 minutes and may smoke a little because of the extra fat content but it's nothing to worry about.

ROAST CHICKEN WITH GRAPES

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the couscous as the label directs, omitting any oil or butter. Fluff with a fork and toss with 2 tablespoons olive oil, and salt and pepper to taste. Cover and keep warm. Meanwhile, put the chicken and onion on a rimmed baking sheet and toss with the remaining 2 tablespoons olive oil, the herbes de Provence, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Arrange the chicken skin-side up and roast until the chicken begins to brown, about 15 minutes. Remove the baking sheet from the oven and scatter the grapes on top. Continue roasting until the chicken is golden brown and the grapes are soft, 15 to 20 more minutes. Divide the chicken, onion and grapes among plates and drizzle with the pan drippings. Serve with the couscous.

CHICKEN BRAISED WITH GRAPES

Steps:

• Pat chicken parts dry. Melt butter in a 4-quart casserole. Brown chicken on both sides, a few pieces at a time, over medium-high heat, removing pieces to a platter as they finish. Season with salt and pepper. Reduce heat to medium.
• Add onion and garlic and cook, stirring, a couple of minutes until soft. Stir in sherry vinegar, chicken stock and cardamom. Return chicken to the pot and baste with stock mixture. Place grape bunches in pot, add thyme, cover and reduce heat to very low. Let cook 30 minutes. Chicken juices should run clear when thigh or leg is pierced with the tip of a knife.
• Transfer chicken to a warm serving platter and arrange grape clusters on top and around chicken. Tent with foil to keep warm. Heat pot on high, stir in balsamic vinegar and cook 2 to 3 minutes until sauce is somewhat reduced and thickened. Check seasoning. Discard thyme. Spoon sauce over chicken and grapes, and serve.

CHICKEN WITH RIESLING AND GRAPES

Steps:

• 1. In a large skillet, heat the butter and oil over moderately high heat, until the foam subsides.
• 2. In the fat, brown the chicken on all sides for about 8 minutes, or until it\'s golden brown; transfer it with tongs to a plate.
• 3. Reduce the heat to moderately low and in the fat remaining in the skillet, cook the shallot and garlic for about 3 minutes.
• 4. Stir in the flour and cook the roux, stirring, for about 2 minutes.
• 5. Add the Riesling and cook the mixture, stirring, for 1 minute.
• 6. Add the broth, lemon juice, thyme, and salt/pepper to taste and bring the mixture to a boil, stirring.
• 7. Return the chicken to the skillet with any juices from the plate and simmer the mixture, covered, for 15 minutes.
• 8. Add the grapes and simmer the mixture, uncovered, stirring occasionally, for 3 to 5 minutes, or until the chicken is cooked through.

CHICKEN WITH RIESLING AND GRAPES

Steps:

• In a large skillet heat the butter and the oil over moderately high heat until the foam subsides, in the fat brown the chicken on all sides for 8 minutes, or until it is golden, and transfer it with tongs to a plate. Reduce the heat to moderately low and in the fat remaining in the skillet cook the shallot and the garlic for 3 minutes. Stir in the flour and cook the roux, stirring, for 2 minutes. Add the Riesling and cook the mixture, stirring, for 1 minute. Add the broth, the lemon juice, the thyme, and salt and pepper to taste and bring the mixture to a boil, stirring. Return the chicken to the skillet with any juices that have accumulated on the plate and simmer the mixture, covered, for 15 minutes. Add the grapes and simmer the mixture, uncovered, stirring occasionally, for 3 to 5 minutes, or until chicken is cooked through.