Braised Chicken With Gewurztraminer and Grapes
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 tablespoon olive oil
- 12 chicken thighs, bone-in skin-on, trimmed (about 3 1/2 pounds total)
- kosher salt
- 1 1⁄2 cups seedless grapes (red or green, or Muscat grapes)
- 2 cups yellow onions, finely chopped
- 2 garlic cloves, medium, chopped
- 750 milliliters Gewurztraminer wine
- 2 cups reduced-sodium chicken broth
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried, crumbled)
- 1⁄2 cup heavy cream
- 2 teaspoons cornstarch
- fresh ground black pepper
directions
- Heat the oil in a 7 to 8 quart enameled Dutch Oven over medium-high heat.
- Season the chicken generously with salt.
- Working in batches so as not to crowd the pan, sear the chicken, turning once, until golden-brown -- 10 to 12 minutes per batch.
- Transfer the chicken to a large bowl.
- When all the chicken is browned, pour off all but 2 tablespoons of fat.
- Add the grapes and cook until just tender, about 3 minutes.
- With a slotted spoon, transfer the grapes to a small bowl.
- Reduce the heat to medium and add the onions and a pinch of salt to the pan.
- Cook, stirring frequently, until tender -- about 7 minutes.
- Add the garlic and cook, stirring, to soften -- 1 to 2 minutes.
- Pour in the wine and simmer, stirring up the browned bits on the bottom of the pan, until the wine reduces by almost half -- about 5 minutes.
- Return the chicken to the pan, along with any accumulated juices.
- Add the broth and sprinkle with thyme.
- Bring to a simmer, reduce the heat to medium low, cover and cook until the chicken is very tender, about 25 minutes.
- Transfer the chicken to a bowl.
- Raise the heat to medium-high and boil and liquid until reduced to about 2 1/2 cups, about 12 minutes.
- In a small bowl, whisk the cream with the cornstarch, then whisk the cream mixture into the sauce.
- Cook, whisking constantly, until the sauce simmers and thickens to the consistency of heavy cream, 1 to 2 minutes.
- Season to taste with salt and pepper.
- Return the chicken to the pan.
- Simmer gently over medium-low heat until the chicken is heated through.
- Stir in the reserved grapes.
- The chicken skin will be soft -- remove it prior to serving, if desired.
- Make Ahead: This dish can be prepared 2 days ahead: cool, cover and refrigerate the chicken and grapes separately.
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RECIPE SUBMITTED BY
Pianolady
United States