Monday, June 27, 2011

Roasted Chicken with Grapes

This may sound like a crazy combo, but this is so delicious.  Forever ago, I used to go a restaurant in NYC called Il Cortile in Little Italy anytime we went into NYC.    I always got the same thing.  Roasted chicken with grapes in a champagne cream sauce.  They topped it with deep fried parsley which was divine.  They no longer serve it, but it was a favorite of mine.  I made my own version many years ago and was having a hankering for it again, so I whipped it up.  The sauce is so delicious.  Delicate, slightly sweet and so great with the chicken and grapes. The grapes break down and my kids did not really like them, but my husband and I both loved one with each bite of chicken. A burst of sweetness.  This is a wonderful chicken dish that we all loved!


  • 2-3 large chicken breasts (bone in, skin on)
  • good drizzle of olive oil
  • 1.5- 2 cups grapes (skin must be tender on grapes)
  • 1 1/2 cups white Lambrusco 
  • 1 shallot, diced fine
  • 1 garlic clove, crushed and minced
  • 1 tsp thyme
  • 1/2 cup cream of half and half
  • 1 TBSP flour
  • 1 TBSP cognac
  • 2 TBSP fresh parsley
  • salt and pepper

Preheat oven to 375.  Give good drizzle of olive oil in skillet over med high heat.  Season chicken well will salt and pepper and the thyme.  Put skin side down in pan and let cook for 3-5 minutes until it has a good golden brown crust on skin.  Remove to baking dish and put in oven.  Meanwhile, place chopped shallots in same skillet and cook until beginning to brown.  Add garlic and cook another minute.  Add the flour and butter and make roux.  Whisk in the Lambrusco or Champagne and whisk until flour is incorporated. Add grapes and cognac (or brandy) and cook another 2 minutes. Add cream or half and half (it will curdle, but don't worry, it will incorporate) whisk well.  Remove chicken from oven and pour sauce and grapes over chicken and put back into oven to bake.  Bake 45 minutes-1 hour (depends on how big your chicken breasts are).  Let chicken rest for 10 minutes after removing from oven.  Slice and serve with grapes and lots of sauce over each piece.

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