{"id":14926,"date":"2014-01-14T11:27:00","date_gmt":"2014-01-14T19:27:00","guid":{"rendered":"https:\/\/shescookin.com\/?p=14926"},"modified":"2022-08-16T13:46:26","modified_gmt":"2022-08-16T20:46:26","slug":"rosemary-chicken-with-muscato-grapes","status":"publish","type":"post","link":"https:\/\/shescookin.com\/rosemary-chicken-with-muscato-grapes\/","title":{"rendered":"Rosemary Chicken with Muscato Grapes"},"content":{"rendered":"

\"Rosemary<\/p>\n

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.<\/p>\n

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<\/a> sent me black and red Muscato grapes and, guess what, besides a lovely Wilted Kale and Grape salad<\/a>, I couldn’t think of a better way to use these sweet babies this year. It’s that good!<\/p>\n

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 \ud83d\ude42<\/p>\n

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\"\"<\/div>\n\t\t
\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
Rosemary Chicken with Muscato Grapes<\/div>\n\t\t
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Prep Time<\/div>\n\t\t\t
10<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
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Cook Time<\/div>\n\t\t\t\t
20<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
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Total Time<\/div>\n\t\t\t\t
30<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\tSeared 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?<\/em>\t<\/div>\n\t
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\n\t\t\tServings<\/span>: 2<\/span> -3 servings<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
\n\t\t
Ingredients<\/div>\n\t\t\t\t
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    \n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tboneless<\/span>\n\t\t\t\t\t\t\t\t\t\tskinless chicken thighs, trimmed<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTablespoons<\/span>\n\t\t\t\t\t\t\t\t\t\tof fresh rosemary \u2013 finely chopped<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tSalt & Pepper*<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTablespoon<\/span>\n\t\t\t\t\t\t\t\t\t\tExtra Virgin Olive Oil*<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tdash of red chile flakes<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups<\/span>\n\t\t\t\t\t\t\t\t\t\tMelissa\u2019s Produce Muscato Grapes<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlarge clove of fresh garlic- minced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlarge shallots- thinly sliced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTablespoon<\/span>\n\t\t\t\t\t\t\t\t\t\tfresh rosemary \u2013 finely chopped<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTablespoons<\/span>\n\t\t\t\t\t\t\t\t\t\tof red wine vinegar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTablespoons<\/span>\n\t\t\t\t\t\t\t\t\t\tof quality Extra Virgin Olive Oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\u00bc<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>\n\t\t\t\t\t\t\t\t\t\tof ground black pepper<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t\t
    \n\t\t
    Instructions<\/div>\n\t\t\t\t
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      \n\t\t\t\t\t\t\t\t
    1. \n\t\t\t\t\t\t\t\t\t\t
      Remove chicken from the refrigerator and allow the chicken to come to come to room temperature \u2013 about 15 minutes.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      Preheat your oven to 425 degrees.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      Season your chicken generously with salt and pepper on both sides.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    4. \n\t\t\t\t\t\t\t\t\t\t
      In a large oven proof skillet or cast iron skillet heat 1 \u00bd Tablespoons of olive oil over medium high heat.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    5. \n\t\t\t\t\t\t\t\t\t\t
      Just when the oil is hot, but not smoking- add in chicken breasts skin side down.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    6. \n\t\t\t\t\t\t\t\t\t\t
      Turn the chicken when it becomes golden brown \u2013 about 3-4 minutes.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    7. \n\t\t\t\t\t\t\t\t\t\t
      Cook the chicken on the other side for an additional 2-3 minutes.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    8. \n\t\t\t\t\t\t\t\t\t\t
      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    9. \n\t\t\t\t\t\t\t\t\t\t
      Cook the grapes and shallots over medium heat just until the shallots begin to soften \u2013 about 2 minutes.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    10. \n\t\t\t\t\t\t\t\t\t\t
      Place the chicken on top of the grapes and shallots and place into the preheated oven for 10-12 minutes.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    11. \n\t\t\t\t\t\t\t\t\t\t
      Remove from the oven and serve warm.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t
      \n\t\t
      Recipe Notes<\/div>\n\t\t

      *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.<\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n

      Enjoy \ud83d\ude42<\/p>\n

      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!<\/p>\n

      \"quinoa<\/a>
      \n <\/p>\n