Prep 6 mins
Cook 35 mins
This is pretty quick to make and is super yummy. It was discovered one hungry night. The recipe is a major adaption of something I read in a cookbook once (though that involved guinea fowl, Madeira and a lot of other things I'd never find). I used chicken thighs because that's all I had, I think you should be able to use anything else though. Breast meat might be a *little* dry. The quantities I have given are quite small. It should feed one hungry person, or perhaps a lighter meal for two. I haven't doubled the recipe before, but it should still work fine.
- 1 onion, finely chopped
- 4 boneless skinless chicken thighs, quartered
- 1 garlic clove, minced
- 1⁄4 cup chicken stock
- 1⁄2 cup orange juice
- 6 walnuts, halved
- 2 tablespoons chopped parsley
- 6 grapes, halved and deseeded
- Heat some oil in a pan and saute the onion and chicken till it starts to brown nicely.
- Then add the garlic and cook for a minute before adding the stock, orange juice, walnuts and parsley.
- Simmer this for about 20 minutes, till the chicken is nice and soft. Then add the grapes and cook for a further 5 minutes.
- Now remove the chicken, walnuts and grapes (leaving the sauce) and brown them in a hot skillet. I use a slotted spoon for this, it makes it nice and easy!
- While the other things are browning you can reduce the sauce. I turn the heat up and let the water evaporate till about half the volume if left. The amount you want to reduce (and thus the consistency of the sauce) is up to your personal preference.
- The dish is now ready to serve, enjoy!