Photo: Chicken a la Vendemmia Recipe
Ingredients
- 2 pounds seedless red grapes
- 4 large bone-in chicken breasts, skin on
- Sea salt, preferably gray salt, and freshly ground black pepper
- 2 teaspoons fennel spice
- 2 tablespoons extra-virgin olive oil
- 1/2 cup thinly sliced shallot
- 2 teaspoons minced fresh rosemary
- 1/2 cup chicken stock or canned low-sodium chicken broth
Directions
Puree the grapes in a blender then strain through a sieve, pressing on the solids to extract as much juice as possible. You should have about 2 1/2 cups of juice.
Preheat the oven to 400 degree Fahrenheit. Season the chicken on all sides with salt, pepper and fennel spice.
Heat a large ovenproof skillet over moderately high heat. When the skillet is hot, add the olive oil. Add the chicken breasts, skin side down, and brown well on all sides, about seven minutes total. Transfer the skillet to the oven and cook until the chicken is done throughout, 12 to 15 minutes.
Transfer the chicken to a serving platter and pour off all but 1 tablespoon of the fat in the skillet. Add the shallot to the skillet and return to moderate heat. Cook until softened, then add the rosemary and cook briefly to release its fragrance. Add 2 cups of the grape juice and simmer briskly until reduced by half. Add the stock and any collected juices from the chicken platter and simmer until the mixture has reduced to a creamy, sauce-like consistency. The total volume of the sauce will be a little more than 1 cup.
Cut the chicken breasts in half with a heavy knife or cleaver and return them to the platter. Spoon the sauce over and around them. Serve immediately.
Notes
Cook's Note: During the show, Michael added 3 to 4 quartered fresh figs to the sauce after the grape juice and chicken broth, just to warm them for serving alongside the chicken.
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By summa101
on April 14, 2013
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This recipie is no doubt my favorite ones from food network. The glaze transforms your boring, run of the mill, chicken dinner into something splendid. The combination of the slightly sweet grapes with the light acidity from the balsamic balances this dish incredibly. My husband, whom, is not a fan of fennel or anything new, fell deep in love with this surpurb dish. This is a dish you have to make! I promise you will not regret it. The only thing I found difficult was the fig. I was not able to find fresh fig in the area I live, so I omitted it from the recipe. Still fabulous.
By lemoncookie bal...
on February 17, 2013
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Should have known that the combination of Ina with Michael Chiarello would produce another big winner. Delicious. And I'm certainly glad I read these reviews so I could make the fennel spice blend myself and replace the figs with halved grapes (nice work "Loves-to-cook-for-family". Also stayed on the stove top with enamel cast iron. The fennel/coriander flavor profile made chicken night special.
By San Diego Murray
Sunny San Diego
on February 11, 2013
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Wonderful, however, they ALSO left out the 3 black mission figs (quartered which will add additional flavor and texture to the sauce. I think the spice blend could make other dishes yummy too. It pays to watch the show you get all the details. In the winter I make my self Coriander tea with honey or agave. I agree this is a keeper! YUMMY :
Read all 8 reviews