Warm Up with Chicken with Grapes and RosemaryOle & Shaina Olmanson
With all the holiday hubbub going on, you may find you spend plenty of time in the kitchen, but you still are stressed at the thought of making the weekday dinner for your family. This chicken dish is the perfect answer for when you’re low on time. Easy to throw together and warm and comforting, it’s perfect for busy weekday nights.
From the National Chicken Council: “Chicken with Grapes and Rosemary is a lovely dish that shines with the colors of the season…Serve the chicken over white or brown rice along with a dark vegetable like spinach or Brussels sprouts for an easy, elegant winter meal.”
Chicken with Grapes and Rosemary
8 chicken thighs, boneless and skinless, cut into 1-inch cubes
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
2 shallots, minced
½ cup white wine
½ cup low-sodium chicken broth
1 teaspoon Dijon mustard
1 cup red grapes. halved
1 teaspoon chopped fresh rosemary
Season chicken thigh cubes with salt and pepper. In a medium sized saute pan, heat 1 tablespoon olive oil over high heat. When oil is hot but not smoking, add chicken thighs and saute, stirring, until browned on all sides, about 5-6 minutes.
Remove chicken cubes from pan and reserve. Reduce heat to medium and add remaining olive oil and shallots. Stir until softened, about 1 minute. Add wine, broth, and mustard, turn heat to high, and boil. Reduce by half.
Return chicken cubes to pan along with any accumulated juices, stir to heat through. Add grape halves and rosemary and stir until coated with sauce. Simmer for 1-2 minutes until heated through. Serve.