Rosemary Chicken with Muscato Grapes
Rosemary Chicken with Muscato Grapes could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. For $2.05 per serving, you get a main course that serves 3. One portion of this dish contains around 30g of protein, 20g of fat, and a total of 383 calories. 206 people were impressed by this recipe. If you have chile flakes, extra virgin olive oil, ground pepper, and a few other ingredients on hand, you can make it. It is brought to you by Shes Cookin. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 68%, this dish is solid. If you like this recipe, take a look at these similar recipes: Rosemary Chicken with Roasted Grapes and Shallots, Smitten Kitchen's Harvest Roast Chicken with Grapes, Olives, and Rosemary, and Focaccia with Rosemary and Grapes.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
dash of red chile flakes
1 Tablespoon Extra Virgin Olive Oil*
2 Tablespoons of quality Extra Virgin Olive Oil
1 Tablespoon fresh rosemary – finely chopped
1 Tablespoons of fresh rosemary – finely chopped
1 large clove of fresh garlic- minced
2 cups Melissa's Produce Muscato Grapes
¼ teaspoon of ground black pepper
1 Tablespoons of red wine vinegar
Salt & Pepper*
1 large shallots- thinly sliced
4 boneless, skinless chicken thighs, trimmed
Equipment:
frying pan
oven
Cooking instruction summary:
Remove chicken from the refrigerator and allow the chicken to come to come to room temperature – about 15 minutes.Preheat your oven to 425 degrees.Season your chicken generously with salt and pepper on both sides.In a large oven proof skillet or cast iron skillet heat 1 ½ Tablespoons of olive oil over medium high heat.Just when the oil is hot, but not smoking- add in chicken breasts skin side down.Turn the chicken when it becomes golden brown – about 3-4 minutes.Cook the chicken on the other side for an additional 2-3 minutes.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.Cook the grapes and shallots over medium heat just until the shallots begin to soften – about 2 minutes.Place the chicken on top of the grapes and shallots and place into the preheated oven for 10-12 minutes.Remove from the oven and serve warm.
Step by step:
1. Remove chicken from the refrigerator and allow the chicken to come to come to room temperature – about 15 minutes.Preheat your oven to 425 degrees.Season your chicken generously with salt and pepper on both sides.In a large oven proof skillet or cast iron skillet heat 1 ½ Tablespoons of olive oil over medium high heat.Just when the oil is hot, but not smoking- add in chicken breasts skin side down.Turn the chicken when it becomes golden brown – about 3-4 minutes.Cook the chicken on the other side for an additional 2-3 minutes.
2. 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.Cook the grapes and shallots over medium heat just until the shallots begin to soften – about 2 minutes.
3. Place the chicken on top of the grapes and shallots and place into the preheated oven for 10-12 minutes.
4. Remove from the oven and serve warm.
Nutrition Information:
covered percent of daily need
