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Rosemary Chicken with Muscato Grapes

January 14 by Priscilla 10 Comments

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Rosemary Chicken with Grapes

Most of us are looking for healthy recipes to add to our weekly meal rotation and you are going to love this one! It is a breeze to prepare for a quick weeknight meal AND the combination of meaty chicken thighs in a pan sauce with roasted grapes is as satisfying as it is delicious.

Grapes are in season now – red, green and black: Flame, Muscato, Thomcord, Muscatel, and huge round Globes. I first tried this recipe last year when Melissa’s Produce sent me black and red Muscato grapes and, guess what, besides a lovely Wilted Kale and Grape salad, I couldn’t think of a better way to use these sweet babies this year. It’s that good!

Credit goest to my beautiful friend, Chef Louise for the inspiration, but I did add my signature touches: red chile flakes for a little kick that replaces the salt and wine for another layer of flavor that also helps eliminate the need for salt. Plus, hubs and I like heartier boneless, skinless chicken thighs versus chicken breasts here. Either way, I think you’re going to come back to this recipe again and again ๐Ÿ™‚

Print
Rosemary Chicken with Muscato Grapes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Seared chicken thighs fragrant with rosemary meet sweet Muscato grapes for a dinner reminiscent of the French countryside in less than 30 minutes - what's not to like?
Servings: 2 -3 servings
Ingredients
  • 4 boneless skinless chicken thighs, trimmed
  • 1 Tablespoons of fresh rosemary โ€“ finely chopped
  • Salt & Pepper*
  • 1 Tablespoon Extra Virgin Olive Oil*
  • dash of red chile flakes
  • 2 cups Melissaโ€™s Produce Muscato Grapes
  • 1 large clove of fresh garlic- minced
  • 1 large shallots- thinly sliced
  • 1 Tablespoon fresh rosemary โ€“ finely chopped
  • 1 Tablespoons of red wine vinegar
  • 2 Tablespoons of quality Extra Virgin Olive Oil
  • ยผ teaspoon of ground black pepper
Instructions
  1. Remove chicken from the refrigerator and allow the chicken to come to come to room temperature โ€“ about 15 minutes.
  2. Preheat your oven to 425 degrees.
  3. Season your chicken generously with salt and pepper on both sides.
  4. In a large oven proof skillet or cast iron skillet heat 1 ยฝ Tablespoons of olive oil over medium high heat.
  5. Just when the oil is hot, but not smoking- add in chicken breasts skin side down.
  6. Turn the chicken when it becomes golden brown โ€“ about 3-4 minutes.
  7. Cook the chicken on the other side for an additional 2-3 minutes.
  8. Remove the chicken from the skillet and add in grapes, garlic, shallots, rosemary, and vinegar, 1 additional Tablespoons of olive oil, wine, and pepper. Stir to combine.
  9. Cook the grapes and shallots over medium heat just until the shallots begin to soften โ€“ about 2 minutes.
  10. Place the chicken on top of the grapes and shallots and place into the preheated oven for 10-12 minutes.
  11. Remove from the oven and serve warm.
Recipe Notes

*I eliminated all salt in this recipe to accommodate a strict sodium restriction. Flavor did not suffer and diners can always add salt at the table. The original recipe called for 4 chicken breasts with the skin on. Chicken thighs are smaller and ingredients were adjusted for this.

Enjoy ๐Ÿ™‚

Besides enjoying grapes out of hand or paired with a luscious ripened cheese, they also add flair and a sweet component to a quinoa and kale salad. Try it!

quinoa kale grape salad
 

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Category Heart Healthy| Main Dish| She's Cookin' Tags chicken| Rosemary Chicken with Grapes

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Reader Interactions

Comments

  1. Natalie

    January 14 at 11:33 am

    Yum!! Love that flavor combo. Must bookmark! <3

    Reply
    • Priscilla

      January 14 at 11:52 am

      Natalie, it is delicious! You may have missed the pic of the kale quinoa salad with grapes that I added as another idea. Check it out ๐Ÿ™‚

      Reply
  2. lizthechef

    January 14 at 2:27 pm

    I love your recipe – such a relief to find low-sodium entreรฉs that look elegant enough for company. I also like a main dish recipe that feeds 2-3 instead of 8.

    Reply
    • Priscilla

      January 15 at 4:30 am

      Hi, Liz – Thanks – it is a dish that is easily adapted to serve more. Like you, I’m only cooking for 2-3 most of the time. Enjoy ๐Ÿ™‚
      Another good recipe for weeknight dinners or entertaining is the Ina Gartner Lemon Chicken Breast that I posted in my roundup last week.

      Reply
  3. Brooks

    January 16 at 10:49 am

    Wow, Priscilla, this chicken dish looks amazing! Weekday meals are most welcome if they can get to the table quick, and this (as does the Lemon Chicken Breast) fits the bill.

    Reply
    • Priscilla

      January 23 at 5:19 pm

      Thanks, Brooks. This dish is definitely a weekday winner – and with only one pan to wash, all the better!

      Reply
  4. Ally's Kitchen

    January 16 at 5:18 pm

    Priscilla! Love the chicken w/grapes…so refreshing w/just a hint of spicy heat! Great stuff!!

    Reply
  5. Eli Pacheco

    January 21 at 8:44 am

    This looks much more delicious than you’d think with relatively easy instructions. I think even the kids will love it. It’s in a bookmark folder now labeled, emphatically, “COOK!”

    Reply
    • Priscilla

      January 23 at 5:16 pm

      Hi Eli – Thank you – the fact that it’s so easy to makes it all the better ๐Ÿ™‚ I think you will enjoy this dish as much as we do and it’s very kid-friendly!

      Reply
  6. RavieNomNoms

    January 24 at 8:17 am

    Wow! That looks lovely!

    Reply

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