Braised Chicken with Grape Sauce
About a century ago, I was working at my best friend dad’s restaurant. I started out parking cars and then got pulled inside the kitchen when various people failed to show up until I had learned enough to be useful. While progressing from bus boy, to dishwasher to salads and raw bar guy, I had the chance to taste some very interesting new dishes that the chef prepared to impress my friends dad. It was kind of like when band starts including original songs in their sets. This guy was trying to create some signature dishes on his way to fame and fortune in the cooking biz. Anyway, I really liked this dish or at least it was something like this dish. I hope you like it too.
4 lbs chicken pieces, bone-in, skin-on
2 Tbsp canola oil
8 oz shallots, peeled and thinly sliced (about 3)
2 cloves of garlic minced
1/4 cup AP flour
1 cup dry white wine
1 Tbs Key Lime juice
3/4 cup chicken stock
1/2 cup heavy cream
1 tsp dried thyme
1 1/2 lbs seedless green or red grapes
Kosher salt and pepper
- Preheat the oven to 350 degrees. Pat the chicken dry and season generously with salt and pepper. Heat the oil over med/high heat in an oven-safe pan or cast iron skillet until hot, but not smoking.
- Add the chicken in a single layer, skin side down, and saute until skin is browned, about 10 mins. Flip and sauté about 3 mins more. Remove to a plate and keep warm.
- Pour off some of the fat, leaving about two tablespoons in the pan. Add the shallots and garlic to the pan and sauté until softened and golden. Stir in the flour and cook for about 2 mins.
- Whisk in the wine and ring to a boil, and reduce by half. Whisk in stock and cream. Season with salt and pepper. Bring to a simmer and reduce slightly.
- Stir in the grapes, key lime juice and thyme sprigs. Nestle the chicken in the sauce. Place the pan in the oven and bake until the chicken is cooked through and the skin is golden brown, about 30 mins.
- Serve with the sauce and grapes spooned over the top.